Delicious Chickpea-Butternut Squash Soup
Cumin gives this bean-and-squash-based soup a nutty kick. Topped with Parmesan cheese, it’ll really get you going!
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 15 oz. chickpeas rinsed and drained
- 1 pound uncooked butternut squash, peeled, seeded and cut into 1/2 inch dice
- 14 ½ oz. canned diced tomatoes
- 2 cups chicken broth
- ¼ tsp. ground cumin
- Salt & pepper
- 1/4cup prated Parmesan cheese
Sauté the onion until they are tender, about 3 to 5minutes. Stir the squash, broth, cumin, salt and pepper; bring to boil. Cooked 8 to 10 minutes then add the chickpeas for another 5 munities slowly until the squash are tender. Just before serving add the Parmesan cheese.