In a large stock pot, combine the butternut squash with remaining ingredients. Cover, and bring to a slow simmer. Cook for 20 minutes or until squash is soft. If adding garbanzo beans do so in last 10 minutes. Serve over rice, or another whole grain if desired. Can also be served alone.
- 1 medium butternut squash, peeled and cubed
- 3/4 c vegetable broth
- 2 tsp soy sauce
- 1 Tbsp maple syrup
- 1 can garbanzo beans, rinsed (optional)