Featured Recipes

Featured Recipes:

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.

Bon Appetite!