"Try this easy butternut squash soup recipe with roasted chickpea garnish and red peppers. Slow cooking this is the best way to go...."
INGREDIENTS
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1 large butternut squash, peeled, seeds and fibers removed, and cut into large dice
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1 large red bell pepper, medium dice
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4 medium carrots, peeled and sliced
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1 large yellow onion, medium dice
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1 quart (4 cups) vegetable broth
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1 teaspoon ground cumin
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1 tablespoon pure maple syrup
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Kosher salt
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Freshly ground black pepper
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2 (15-ounce) cans chickpeas, also known as garbanzo beans
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1 tablespoon vegetable oil
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1 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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1 teaspoon smoked paprika
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1/2 teaspoon kosher salt