Butternut Squash-Spinach-Chicken Soup

1. 1

   Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and saute until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.

2. 2

   Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.

3. 3

   Stir in the spinach and chickpeas, and simmer for 5 more minutes.

* Per serving · 4 servings · Values may vary.

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