1 lg. butternut squash
2 tbsp. olive oil
2 lg. onions, chopped
1 lg. clove garlic
2 tsp. paprika
1/4 tsp. cayenne
1 tsp. turmeric
2 tsp. dried basil
1/4 tsp. cinnamon
3 c. chicken broth
1 bay leaf
1 c. bulk tomatoes
1/2 c. chopped sweet green pepper
1/2 c. chopped sweet red pepper
2 (16 oz.) cans chicken peas (drained and rinsed)
1 tbsp. soy sauce

Bake squash at 350 degrees for 1 hour. When squash is cool, peel and chop. Should be 2 1/2 cups.

In soup kettle sear oil and saute onions and garlic; add the chopped squash, then stir in the paprika, cayenne, turmeric, basil and cinnamon; stir to coat the vegetables with the seasonings. At this point puree the mixture if you want a smooth soup.

Stir in the chicken broth and bay leaf; bring to a slow boil. Add the tomatoes, chopped peppers and chickpeas. Simmer for 10 minutes. Add soy sauce prior to serving. Serves 6.