ButterBanzo Soup

1 tbsp. vegan margarine
1/2 large white onion
1 medium roasted butternut squash
1 tsp. minced garlic (or 1-2 cloves)
2 tsp. cumin
1-2 tsp. tarragon
3 cups veggie broth
1 can chickpeas
salt and pepper to taste
handful of green onions

Heat margarine in a large pan.
Add onions, garlic, and spices. Cook until onions turn translucent.
Add butternut squash and veggie broth. Bring to a low boil.
Remove soup from heat. Let cool a bit and then begin transferring the soup to a blender. Blend about half the soup and pour into a pan or bowl to hold the blended mixture while you blend the rest.
After all soup is blended transfer it back to the large pan and put it back on the heat.
Add chickpeas and simmer for 10 minutes or so.
Ladle into bowls and garnish with green onions.

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