Peanut Squash Soup with Chickpeas

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for one minute. Add the butternut squash, salt, cumin, cayenne pepper, and pepper, and stir to combine. Cook over medium heat for about 10 minutes, stirring occasionally. 
2. Add the vegetable broth and chickpeas and bring to a boil. 
3. Reduce the heat to medium-low, and stir in the peanut butter. Simmer, stirring occasionally, for 15 minutes. 
4. Ladle the soup into four serving bowls, and top with garnishes as desired.