Ingredients

The following ingredients have 8 Servings
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 1/2 pounds cubed and peeled butternut squash
  • 3 1/2 cups cooked chickpeas (or two 15 oz. cans chickpeas, drained and rinsed)
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • Pinch cayenne
  • Salt
  • 3 cups fresh spinach leaves

Instruction

  • In a large pot, heat up olive oil over medium. Add the onion and sauté for about 10 minutes till softened. 
  • Add the butternut squash and cooked chickpeas to the pot.
  • Cover with 2 quarts (8 cups) of hot water. Bring to a boil, then reduce to a simmer.
  • Stir in the cumin, turmeric, cinnamon, cayenne, and 1/2 tsp of salt.
  • Cover the pot, lid slightly vented. Let the soup cook for 20-25 minutes, till the squash is tender.
  • Take the lid off and stir in the fresh spinach leaves. Let them simmer for 1-2 minutes till softened and wilted. Remove from heat.Serve hot. May be served over steamed brown rice for a more filling entrée.