Ingredients

• 2 tablespoons olive oil
• 1 onion , chopped
• 1 butternut squash - peeled , seeded, and cubed
• 1 potato , peeled and cubed
• 1 large tomato , diced
• 2 stalks celery , sliced
• 2 carrots , peeled and sliced
• 1 , 15 ounce
• 5 cups water
• 2 tablespoons hawaij
• 1 tablespoon vegetable bouillon powder
• salt and freshly ground black pepper to taste

Instructions

1. 1 Heat olive oil in a large stockpot over medium heat. Stir in onion; cook and stir in hot oil until onion has softened and turned translucent, about 5 minutes. Add squash and potato to onion and cook for 5 minutes, stirring constantly. Stir in tomato, celery, carrots, and garbanzo beans with their liquid; cook for 5 minutes.
2. 2 Pour in water and bring soup to a boil, stirring occasionally. Stir in hawaij and vegetable bouillon powder. Reduce heat and simmer until vegetables are tender, about 15 minutes. Season to taste.

Nutrition per serving