Butternut Squash Soup

Butternut Squash Soup
Yield: 6 servings

1 medium onion, chopped
15 oz. Canned Chickpeas, rinsed & drained
1 pound butternut squash, seeded, peeled & diced (½ in. Pieces)
14 ½ oz. Canned diced tomatoes, undrained
2 cups chicken-like broth
½ tsp cumin
¼ tsp salt
⅛ tsp cayenne pepper

1.  Saute onion in some olive oil at the bottom of a large soup pot.
2.  Stir in the rest of the ingredients.
3.  Bring to a boil, reduce heat to low.
4.  Cover and simmer until squash is tender (around 15 minutes).
5.  Serve.