Butternut Squash Soup

Ingredient:

• Butternut Squash Soup
• 1 medium butternut squash (3 to 3 ½ pounds)
• 2 fresh rosemary sprigs
• 2 tablespoons olive oil
• 2 cups thinly sliced leeks, white and light green parts only (1 large leek)
• 3/4 cup thinly sliced carrots (1 large carrot)
• 3 medium cloves garlic, peels removed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Pinch red pepper flakes or cayenne, optional for heat
• 5 to 6 cups vegetable broth or chicken broth, use more as needed
• 1 bay leaf
• 1 tablespoon coconut oil, optional
• Salt and fresh ground black pepper, to taste
• Spiced Chickpeas
• 1 (15oz) can chickpeas or 1 ½ cups cooked chickpeas
• 3 tablespoons oil like olive oil, safflower oil, or avocado oil
• Pinch salt
• 1/2 to 1 teaspoon spice blend like chili powder, Za’atar, or Cajun seasoning