Butternut Squash Soup

Ingredients:

2 cups Butternut Squash, diced

8-10 Baby Carrots, diced

1 Potato (regular or sweet), diced (peeled if it is a sweet potato, but I leave the skin on regular potatos for more fiber)

1 small Onion

4 stalks Celery

4 cloves Garlic

1 Apple

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ginger

1/2 tsp Curry Powder

Cayenne pepper (option if you don't like spicy)

Olive Oil

1 can Cannellini Beans, drained

1 can Chickpeas, drained

4 cups Vegetable or Chicken Broth

Heat Olive Oil in a large pot. Slowly add the diced Vegetables. Sautee until softened. Add the spices and stir. Add the Beans and Vegetable Broth. Simmer for 20-30 minutes. Can be served chunky as is or blended for a creamy soup.