Moroccan Butternut Squash Soup - Lemon Stripes

Ingredients

• 2 lbs of butternut squash, cubed
• 2 cans (15 oz) of chickpeas/garbanzo beans
• 3 cups of water
• Juice of ½ an orange
• 1 medium yellow onion, roughly chopped
• 3 cloves of garlic, minced
• 1 tsp of fresh ginger, minced
• ½ tbs of tahini paste
• 2 ½ tbs of olive oil
• 1 tsp of turmeric powder
• 1 ½ tsp of cumin powder
• ½ tsp of ground cinnamon
• ½ tsp of paprika
• 1 ½ tsp of salt
• Fresh ground pepper to taste
• Optional toppings: pomegranate seeds & pepita (pumpkin) seeds