Name: Vegan Butternut Squash and Chickpea Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 tbsp extra virgin olive oil; 1 large yellow onion, diced; 1 1/2 lbs cubed and peeled butternut squash; 3 1/2 cups cooked chickpeas (or two 15 oz. cans chickpeas, drained and rinsed); 1 tsp cumin; 1/2 tsp turmeric; 1/4 tsp cinnamon; Pinch cayenne; Salt; 3 cups fresh spinach leaves