Spicy Butternut Squash and Chickpea Soup


Ingredients
  • olive oil, for sauteing
  • 1 yellow onion, diced
  • 1 large carrot, diced small
  • 1 stalk celery, diced small
  • sea salt and fresh black pepper
  • 5 cloves garlic, minced
  • 1 heaping teaspoon dried Mexican oregano, crushed between fingertips
  • 1 teaspoon ground cumin
  • 1 + 1/2 teaspoons chile powder
  • 1/4 teaspoon ground red pepper or a small, fresh red chile, seeds removed, minced
  • 5 cups vegetable or chicken broth
  • 1 large butternut squash, peeled and cubed*
  • 3 cups cooked chickpeas or 2 cans (14 ounce), drained and rinsed
  • 1 small bunch swiss chard, thick stems removed, chopped

Instructions
  1. In a large soup pot heat a few tablespoon of oil over medium-low heat; add onion, carrot and celery, season well with salt and pepper; cook 5-6 minutes, stirring often.
  2. Add garlic, oregano, cumin, chile powder and red pepper; cook 2-3 minutes, stirring often.
  3. Add broth, squash and chickpeas, season again with salt and pepper; bring to a simmer 20-25 minutes. Taste and reseason if needed, stir in swiss chard; cook 5 minutes or until squash is fork tender.
    4. *For easier peeling/cutting I microwave mine 2-3 minutes and allow to cool.

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