1poundbutternut squash, chopped in one-half inch pieces
1medium sweet onion, cut into slices
1T.curry powder
1tsp.cumin
Salt and pepper
1T.olive oil
1 32oz.chicken broth
1 15oz.Bush’s Garbanzo Beans, rinse and drained
1/2cupgolden raisins
2-3cupschopped chicken
4cupsspinach
2 14oz.cans light coconut milk
Instructions
Preheat oven to 400 degrees. Combine squash, onions, olive oil, curry, and salt and pepper in a shallow roasting pan. Drizzle with olive oil and bake for 25 minutes, until tender.
In a large pot or Dutch oven, combine the squash mixture, broth, beans, raisins and chicken. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cumin and more salt and pepper to taste.
Using a mashing tool, mash the ingredients (there will be chunks). Add the spinach. Cook for 2-3 minutes.
Lastly, add 2 cans light coconut milk and stir. Season to taste with more salt, pepper, curry, or cumin if needed (optional).