Hummus And Butternut Squash Soup With Roasted Chickpeas

• 1 medium butternut squash, peeled and cubed
• 2 carrots, peeled and chopped
• 1 yellow onion, diced
• 4 cups vegetable broth
• 1 8-ounce container Cava Foods Hummus
• a few sprigs of fresh thyme
• salt and pepper to taste
• 1 can chickpeas, drained and rinsed
• 1/2 teaspoon cumin
• 1/8 teaspoon cayenne
• olive oil

1. Add butternut squash, carrots, onion, and vegetable broth to a slow cooker. Cook for 1 hour. Add salt, pepper, fresh thyme, and 1 cup hummus to soup and cook an additional 1 hour. Puree soup with an immersion blender or stand blender and season to taste.
2. For chickpeas: Toss chickpeas with salt, pepper, a pinch of cayenne, and cumin. Drizzle with olive oil and roast over low heat (about 200 degrees Fahrenheit) for 30-40 minutes, stirring and rearranging occasionally. Garnish soup with crispy roasted chickpeas.
3. Enjoy!

butternut squash, carrots, yellow onion, vegetable broth, thyme, salt, chickpeas, cumin, cayenne, olive oil

Taken from food52.com/recipes/33333-hummus-and-butternut-squash-soup-with-roasted-chickpeas (may not work)