1 tablespoon Olive Oil
1 medium Organic Yellow Onion chopped
1/2 teaspoon Saffron Threads
5 cups Vegetable Stock
1 Roma Tomatoes
5 cups Butternut Squash
1/2 inch diced
14 ounces Baby Dutch Yellow® Potatoes (DYP's) cut into 1/2 pieces
1 Canela (Cinnamon Sticks)
2 teaspoons Ground Cumin
1 pound Garbanzo Beans
1/2 cup Cilantro chopped
Heat oil in heavy large pot over medium heat.
Add onion and garlic; sauté until tender, about 6 minutes.
Add saffron; stir 1 minute. Add 5 cups stock and next 5 ingredients; bring to boil.
Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with cilantro and serve.