3cupsbutternut squashpeeled and cut into 1/2-inch pieces
15ounceschickpeasdrained and rinsed
Coconut Greek yogurt for servingoptional
Instructions
In a large pot or Dutch oven, heat the oil over medium heat. Add the onions and cook for seven to 10 minutes or until they're soft.
Add the cinnamon, cumin, coriander, red pepper flakes, garlic and salt. Stir and saute for a couple minutes until the garlic starts to smell nice.
Pour in the broth, tomatoes, carrots and squash, and stir. Bring the soup up to a boil and then turn the heat to low and put a lid on the pot. Let simmer for about 25 minutes or until the squash is fork tender.
Add the chickpeas and cook for another five minutes to heat them through.
Ladle soup into bowls and serve with coconut-flavored Greek yogurt on the side or spooned over the top.