Winter Squash Soup

1 onion, diced

2 garlic cloves, diced or crushed

1 celery stalk, diced

1 cooked butternut or acorn squash (medium sized), cooled and scooped out of skin (or a medium-small pie pumpkin)

1 can garbanzo or white beans

2 c chicken or vegetable broth (or water)

1-2 tsp cumin

Dash red pepper or paprika (optional, to taste)

2 T olive oil

Salt and pepper to taste

Saute the onion and celery stalk in olive oil over medium-low heat until soft. Add the garlic a few minutes before the end. When soft and fragrant, add chicken broth, spices, and squash. Simmer for 5-10 minutes, and add undrained can of beans. Puree and heat through. Salt and pepper to taste.

You can also add a chopped red bell pepper with the onions if you like. I don't recommend green because your soup will look disgusting once it's pureed!