Butternut Squash Soup

I make this soup in the winter and bring to work for lunch. It's healthy and delicious

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1  butternut squash
• 1  tablespoon olive oil
• 1  onion
• 2 -3  celery ribs
• 900  ml  chicken stock (about 2 Cups)
• 1  teaspoon  prepared bottled garlic (or one clove)
• 1  teaspoon  bottled gingerroot (or fresh grated)
• 1 1⁄2 cups chickpeas (I used canned)
• 1  teaspoon cumin
•  salt and pepper

Directions

1. Cut squash in half and place on cookie sheet. Drizzle with Olive Oil and roast in oven for 1 hour at 450 degrees.
2. Saute onion and celery until transparent.
3. Add garlic and ginger.
4. When squash is cooked, scoop out and add to onion and celery mixture.
5. Add chicken stock and chick peas. Stir.
6. Using an electric hand mixer, blend soup to desired consistency. You can also use your blender.
7. Add cumin and salt and pepper.
8. Enjoy!