Sweet & Spicy Butternut Squash & Chickpea Soup

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 4 cups 25%-less-sodium vegetable broth
• 2 cups cut-up peeled butternut squash (1/2-inch pieces)
• 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
• 1 can (14 fl oz/398 mL) diced tomatoes, undrained Safeway 1 lb For $1.29 thru 02/09
• 1/4 tsp. crushed red pepper
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup chopped fresh cilantro

1. Heat dressing in large saucepan on medium heat.
2. Add onions and garlic; cook and stir 4 min.
3. or until tender.
4. Add cumin and cinnamon; cook and stir 1 min.
5. Add all remaining ingredients except cheese and cilantro; stir.
6. Bring to boil; simmer on medium-low heat 25 min.
7. or until vegetables are tender.
8. Ladle 2 cups soup into medium bowl; mash with potato masher.
9. Return to saucepan; stir.
10. Top with cheese and cilantro.

italian dressing, onion, garlic, ground cumin, ground cinnamon, butternut squash, tomatoes, red pepper, oregano, fresh cilantro

Taken from www.kraftrecipes.com/recipes/sweet-spicy-butternut-squash-chickpea-soup-175289.aspx (may not work)