This vegetarian hearty soup gets a kick from cayenne, turmeric and cumin. Serve it over brown rice or have it on its own, scrumptious either way. An excellent recipe to make inexpensive meals for a large family. Smart Recipes, American Recipes, Grains,Vegetables Recipes, Recipes Grains,Vegetables American Butternut Squash Soup With Chickpeas Butternut Squash Soup With Chickpeas Recipe | RecipeSavants.com PT2H5M Serves 4 Ingredients: 3 Cups Canned Chickpeas 2 Pounds Butternut Squash 2 Tablespoons Extra-Virgin Olive Oil 1 Yellow Onion 0.5 Teaspoon Ground Cumin 0.25 Teaspoon Ground Turmeric 1 Pinch Of Cayenne Pepper 0.25 Teaspoon Each Salt & Ground Black Pepper 0.25 Cup Parmesan Cheese Rinse the butternut squash and cut in half. Remove the seeds without peeling. Then, cut squash into 1 1/2-inch cubes. In a large soup pan, heat oil over medium heat and sauté onion until caramelized. Add squash cubes, chickpeas, spices and enough water to cover the mixture and bring to a boil. Reduce heat to low and simmer, covered for about 1.5 hours. Season with salt, black pepper and simmer for about five minutes. If desired, garnish with Parmesan cheese.

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