Microwave the butternut in an ovenproof dish for 5 minutes on high.
Meanwhile, over med-high heat, add the olive oil to a large pot. When it is hot, add the onion and cook gently for about 3 minutes. Turn the heat down if it starts to burn. Add in the garlic, ginger and all the spices and cook for a further 2-3 minutes.
Add in the tinned tomatoes and sugar, stir and simmer for 3 minutes. Add in the cooked butternut, the chickpeas and the chicken stock. Bring to the boil, and then turn down to a simmer for a further 15 minutes. Stir through the coconut cream, check for seasoning, and then add in the spinach leaves just before serving.
Serve in warmed soup bowls with fresh crusty bread on the side.
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Reprinted with permission of Sarah Graham
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PS: This recipe was inspired by veggie uber-blogger Sarah Duff
over at the gorgeous Veggie Delish blog