Butternut Squash and Chickpea Soup

• 2 Tbsp extra virgin olive oil
• 1 large yellow onion, diced
• 11/2 lbs cubed and peeled butternut squash
• 3 1/2 cups cooked chickpeas (or two 15 oz. cans chickpeas, drained and rinsed)
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• pinch of cayenne
• salt
• 3 cups fresh spinach leaves

1. In large pot, heat olive oil over medium. Add onion and sauté about 10 minutes until softened. Add butternut squash and cooked chickpeas to pot. Cover with 2 quarts (8 cups) of hot water. Bring to boil, then reduce to simmer. 

2. Stir in cumin, turmeric, cinnamon, cayenne, and 1/2 tsp of salt. Cover pot, lid slightly vented. Let soup cook for 20-25 minutes, until squash is tender.

3. Take lid off and stir in fresh spinach leaves. Continue to let soup simmer for 1-2 minutes till softened and wilted. Remove from heat. Season with additional salt to taste, if desired.

4. Serve hot. May be served over steamed brown rice for a more filling entrée.