Squash & Chickpea Soup

I stumbled across and modified this recipe based on what we had in the fridge, and it was great!  (My modifications are in brackets.)

1 Tbsp olive oil

1 medium-sized onion, diced

2 garlic cloves, chopped

1/2 tsp turmeric paste

(1/4 tsp chili powder)

1 x 15oz-450grams can chickpeas, rinsed, drained (and partially mashed gives it a nice texture) 

2 cups (250 grams) squash, cubed (I used 3 cups cooked squash)

(1x 500 ml Butternut Squash soup tetrapak)

1 (150 grams) medium-sized potato, cubed (optional)

(up to) 3 cups vegetable broth

1/2 tsp dried rosemary

½ tsp salt, or according to your taste

1/4 tsp freshly ground black pepper

(1-2 cups chopped fresh spinach)

In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.

Add turmeric, chili and garlic and stir for about 1 minute.

Except for the spinach, add the rest of the ingredients, a pinch of salt and bring to the boil.

Reduce the heat, cover the pot and let it simmer for about 10-20 minutes, stirring occasionally.

When the butternut squash is soft, add the chopped spinach and cook for 3 minutes. Adjust the spicing if required.  Serve with bread or rolls of your choice.  So good!