So I would probably tend to use a sweet onion for this, but really most types should work fine, you might just need to adjust the amount of oil and/or time and heat to get them gently caramelized without burning, then add the spices.

what kind of onion should i use? it appears to be red onion in the photo but hard to tell.

Glad to hear you enjoyed! And yes, I can understand you may want a little salt in with the chickpeas too, some depends on what you buy as some canned cooked chickpeas are salted already.

I made a single serving and enjoyed the soup a lot. Next time I will lightly salt the chick peas, while.sauteing them, as they were too bland despite a generous coating if curry powder. Thanks for this beautiful recipe.

Yes, this soup will freeze just fine. I'd suggest if you can, just make the curried onion and chickpea topping when you serve it rather than freezing that as well, as they will lose some of their texture in freezing (and end up mixed through).

Fabulous recipe. But I do not recommend leaving the peeling on. Squash makes such a velvety textured soup - and the peelings don't puree enough -- you have little course bits of peeling in the soup. I did one the way she suggested -- didn't like it -- and scooped out the rest.

It does depend on the squash and how good your blender is, but certainly it will be smoother without the skin, I understand. Glad you enjoyed otherwise.

I do not recommend keeping the peeling. It does not blend well and the bits have a not-so-good texture. Tastes like tiny pieces of crunchy cardboard. Squash is so velvety -- why mess that up with the peeling! Just sayin'... Otherwise, great recipe.

Yes, I think that would be absolutely fine - hope you enjoy!

Yes, that's right - delicata has a thin skin and blends up easy enough so no need to peel. Enjoy!

Glad to inspire, it's definitely one I have started to use more as it has a lovely flavor.

It's true, it is that bit easier to handle. Hope you'll give this a try!

Thanks, I think I need to make the onion and chickpea topping for other dishes as well!

Thanks, the curry flavors really work so well and make the dish, I think.

I'm glad it's not only me, I somehow do it so often! But now it's getting back to soup weather things like this are definitely going back on the (loose) plan. Hope you'll give it a try!

It's worth looking out for as it has become a lot more widely available, but if you can't find it, probably butternut squash (or even a blend with some acorn squash or pumpkin) would be about the best substitute. Yes, great for fall.

Thanks, it's so easy but has such fantastic flavor!

Thanks Quinn, indeed soup week is a great way to get lots of ideas for this cold weather! Happy FF to you too.

Thanks Wendy, the toppings definitely both go well and are really tasty. A lovely bowlful!

Thanks Carlee, it's a lovely squash, definitely under-used so I hope you give it a try. This soup is a great place to start!