Butternut Squash And Chickpea Soup

Scrub squash and cut off stem end. Slice in half lengthwise and remove seeds and strands. Peel, cube and set aside.

In a large soup pot with cover, heat the oil and saute the onion over medium heat, stirring occasionally, until translucent.

Add the squash cubes, chickpeas, cinnamon, hot red pepper flakes and salt and pepper. Add just enough water to cover the squash and bring to a boil. Cover and cook over medium-low for 30 to 40 minutes, until squash is fork-tender.

Remove from heat and puree in batches in a food processor or food mill. Return to pot and cook 5 more minutes, or reheat gently just before serving.

Divide among bowls and garnish each with a small dollop (about a teaspoon) of sour cream or yogurt, then garnish each with a teaspoon of cilantro.

Recipe Source: "Saffron Shores: Jewish Cooking of the Southern Mediterranean," by Joyce Goldstein (Raincoast Books, $52.50, out of print).