1 large onion finely chopped

2 T olive oil

1 T butter

2 cloves garlic

2 t ground cumin

1 cinnamon stick

1/2 t chili powder

4 cups vegetable broth

2 cups butternut squash

1 can chickpeas

1 can diced tomatoes

1 medium sweet potato

1 lemon, thinly slices

2 small zucchini, cubed

2 T minced fresh cilantro

In a Dutch oven, sauté onion in oil and butter until tender. Add the garlic, cumin, cinnamon stick, and chili powder; sauté 1 minute longer.

Stir in the broth, squash, chickpeas, tomatoes, potatoes, lemon and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes and squash are almost tender.

Add zucchini; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until vegetables are tender. Discard cinnamon stick and lemon slices. Stir in cilantro.