2 white or yellow onions, chopped
1 T coconut oil
1 T cinnamon
1 tsp allspice
1/4 tsp nutmeg
1/4 tsp coriander
1/4 tsp cardamon
1 butternut squash, seeded, peeled and cubed
3 apples, cored and cubed
1 cup chick peas, cooked
2 t salt
4 cups chicken stock, veggie stock or water (more or less depending on thickness preference)
1. Heat oil. Saute onions on low till translucent.
2. Add spices and cook for 2 minutes.
3. Add squash, apples, and chick peas. Cook together in the spices for 10-15 minutes over medium heat till squash and apples begin to soften.
4. Add stock/water and salt. Bring to a boil, simmer for 20 minutes. Then puree in batches in a blender or use an immersion blender.
Soup is always best when it has longer to simmer. Or make it a day ahead, stick it in the fridge and warm it up. Yum! Serve with a garnish or fresh spinach or arugula.