1 tablespoon olive oil
1 small onion, cut into ¼-inch dice (about 1 cup)
3 garlic cloves, minced
8 ounces butternut squash, cut into ¼-inch dice
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
2 cups low sodium vegetable broth
1 x 15 ounce low-sodium can chickpeas, drained and rinsed
½ cup natural, chunky peanut butter (no added oils or sugars)
Optional garnishes: fresh cilantro, lime wedges
- 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.
- Add the vegetable broth and chickpeas and bring to a boil.
- Reduce the heat to medium-low, and stir in the peanut butter. Simmer, stirring occasionally, for 15 minutes.
- Ladle the soup into four serving bowls, and top with garnishes as desired.
An Oldways recipe and photo
Total Fat: 22g
Saturated Fat: 3g