Curried Butternut Squash Soup

2 butternut Squash
2 cans of chickpeas
1 can of Coconut Milk
2 tbs. minced garlic
1/2 white onion minced
1tbs garlic salt
1tbs lemon pepper
1lime
3 tbs curry powder
2 qts Chicken Stock
1tsp white pepper


, cut  squash in half and roasted for about an hour.
saute minced garlic, and white onion in olive oil in stock pot
scoop and add squash (peel-less) to the saute mixture
add, 2 can of chick peas, 2 qt of chicken stock, 3tbs of curry powder, garlic salt, white pepper, and lemon pepper
bring to a boil. Simmer for about an hour
for the last 30min turn to lo/med and add a can of coconut milk
season to taste
(I microplaned lime zest and then added lime juice to mine, as well as sriracha)