Ingredients (quantities to taste):
1. Cooked chick peas
2. One chopped onion
3. One small ripe butternut squash, chopped
4. Avocado oil
5. Seasonings: chopped fresh basil, dried thyme, & sea salt
6. Spring water
Method:
1. Sauté chopped onions in oil until soft
2. Add all other ingredients, except butternut squash, and bring to boil.
3. Add butternut squash and cook until very soft
4. Mash butternut squash in soup and simmer on low until soup begins to thicken
5. Serve by garnishing with a sprig of fresh basil (optional)
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