Hot and sweet curried squash - Canada's Food Guide

Ingredients

• 15 mL (1 tbsp) canola oil
• 1 onion, minced
• 1 mL (¼ tsp) ground cumin
• 15 mL (1 tbsp) curry powder
• 2 garlic cloves, minced
• 1 L (4 cups) lower sodium vegetable broth, divided
• 1 medium butternut squash, peeled and diced (about 900 g/2 lb)
• 1 can (540 mL/19 oz) no salt added chickpeas, drained and rinsed
• 1 can (540 mL/19 oz) no salt added diced tomatoes, with juice
• 250 mL (1 cup) frozen mango, thawed and chopped
• Salt and pepper to taste