Butternut Squash Soup - Walter Stewart's Market

Ingredients

• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1/2 cup celery, small dice
• 1 cup carrots, small dice
• 1 cup onion, small dice
• Salt and pepper
• 2 pounds butternut squash, peeled, seeded and diced
• 4-6 cups chicken stock
• 1 cup Stonewall Kitchen Harissa Sauce
• 1 cup chickpeas, drained
• 1 1/2 cups zucchini, 1/2-inch dice