Butternut squash & chickpea soup with roasted cherry tomatoes & zucchini ribbons

Ingredients: Kale, butternut squash cubed, chopped leeks, garlic, cherry tomatoes, a can of chickpeas or beans, zucchini, grated parmesan, vegetable broth

Directions: I used a vegetable peeler to create zucchini ribbons, tossed them in a bit of olive oil and salt and roasted them a couple of minutes until they wilted. I removed the zucchini from the pan and roasted the cherry tomatoes until they split. Set both aside.

Sauté the leeks and garlic in some olive oil until soft. Add the cubed squash, chickpeas and enough broth to cover the vegetables approx. twice. Add the parmesan and season to taste with salt and pepper. Bring to a simmer and let simmer until squash can be pierced. Add the kale and continue to simmer until it wilts. Turn the heat off and mix in the roasted zucchini and tomatoes.

Enjoy!