Name: Butternut Squash Soup with Chickpeas
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 8 servings
Ingredients: 30 oz cooked chickpeas, drained ((2 cans)); 2 tbsp extra virgin olive oil; 1 yellow onion, diced; 1 butternut squash, seeded and cubed ((skin on)); 1 large Kosher beef marrow bone; 1/2 tsp cumin; 1/4 tsp turmeric; Pinch cayenne pepper; Salt and black pepper ((to taste)); Fresh parsley, finely chopped for garnish ((optional))