Butternut Squash, Tomato, Chard & Chickpea Soup (eatingwell.com)

I use spinach instead of Swiss chard and carrots instead of parsnips. Just because its what I have in the house and also I have put sweet potatoes again because I have it.

I also dont add the vinegar and the parsley and I buy ginger already chopped up. Anything to make it quick and easy. I buy the butternut squash cut up

Whole bag of baby spinach

Rating: None

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 2 cups Butternut Squash, chopped
• 1 cup Yellow Onions, chopped
• 3/4 cup Parsnips, sliced (1/3-inch)
• 3 tsp Garlic, finely chopped
• 1 1/2 tsp Ginger, finely chopped fresh
• 1 tsp Ground Turmeric
• 1/2 tsp Ground Cumin Seed
• 1/2 tsp Salt
• 6 cups Vegetable Broth, low-sodium
• 1 can Stewed Tomatoes, no-salt-added
• 3 cups Spinach
• 1 can Chickpeas, unsalted, rinsed
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Parsley, chopped fresh flat-leaf

Preparation steps

1. Heat oil in a large heavy pot over medium-high heat. Add squash, onion and parsnips; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin and salt; cook, stirring constantly, until fragrant, about 1 minute.
2. Add broth and tomatoes; bring to a boil. Reduce heat to medium; simmer until the vegetables are tender, 8 to 10 minutes. Add chard and chickpeas; cook, stirring occasionally, until the chard is bright green and starting to soften, about 2 minutes.
3. Remove from heat; stir in vinegar. Sprinkle with parsley and serve immediately.

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