Ingredients

• 3 tablespoons olive oil
• 1 tablespoon chopped fresh garlic
• 1 cup celery (minced or diced)
• 2 cups carrots, sliced
• 6 cups butternut squash, peeled and cut into chunks
• 2 cups canned tomatoes, diced
• 4 quarts well-flavored vegetable stock
• 2 cups tomato juice
• 1/2 cup soy sauce
• 1/4 cup fresh lime juice
• 2 cups canned chick-peas
• 1 tablespoon ginger
• 1 tablespoon ground coriander
• 1 teaspoon minced scotch bonnet pepper
• 1 (14 ounce) can coconut milk
• 1 cup flaked coconut
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon coconut extract
• 2 cups finely chopped onions (I use much less!)