🍲 Butternut Squash & Chickpea Soup: A bowl of delicious seasonal flavors and texture!

And that's not all to love 😍 here - you can use frozen ingredients to keep it simple - frozen squash, corn, and even chopped onion - and make it easier to get to the table.

This will be a family favorite for sure! You can also feel good about serving up all the health benefits:

🧄 Onions & Garlic: Boost your immune system with every bite.

💪 Butternut Squash: Packed with vitamins A and C for glowing skin and sharp vision.

💫 Olive Oil: Rich in heart-healthy fats.

✨ Turmeric: A sprinkle of anti-inflammatory goodness.

🌱 Chickpeas: Protein-packed to support muscle health.

🌽 Corn: Sweet and fibrous, aiding in digestive wellness.

🌿 Seasoned with Rosemary: Adding an aromatic touch to this healthful delight.

Save this to make:

1 medium onion, chopped
1 tsp rosemary, fresh, chopped
2 cloves garlic, minced or pressed
2 cups butternut squash, peeled and cubed
2 Tbs olive oil
1 tsp turmeric, ground
3 cups chickpeas, canned, drained and rinsed
4 cups vegetable broth
2 cups corn, frozen, defrosted
salt, to taste
black pepper, to taste

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Follow the video when making:

✅ Prep

• Chop onion, and rosemary, and mince the garlic.
  If you purchase a whole butternut squash, peel, and cube. You can also use pre-cut or frozen.

✅ Make

• Add olive oil to a large soup pot and over medium heat sauté onion until soft and fragrant.
• Add turmeric, garlic, and rosemary and stir for about 1 minute to coat the onions.
• Add the rest of the ingredients, except the corn, and cover with vegetable broth.
• Reduce heat and simmer with the lid on for 20 minutes, stirring occasionally.
• Transfer half of the soup to a blender, purée until smooth and add it back to the pot along with the corn.
• Stir and season with salt and pepper to taste.
• Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes if desired.

Happy Cooking!