Hearty Winter Vegetable Soup

INGREDIENTS:
2 Tbsp olive oil
4 leeks, white and pale green parts only, halved lengthwise and sliced
4 celery stalks chopped
4 carrots chopped
2 garlic cloves minced
2 1/2 boxes chicken broth
1 butternut squash, peeled and cubed (this is what give the soup it's wonderful flavor)
1 large sweet potato cubed
1 can chick peas, drained
1 TBSP lemon juice

1. Heat oil in a large stock pot. Add leeks, celery, carrots and garlic. Cook until tender, stirring frequently. Add sea salt & pepper to taste. (I like to use sea salt, but table salt is just fine.)
2. Add broth and bring to a boil. Add squash and potatoes; return to a boil.
3. Reduce heat and simmer partially covered for 15 minutes. Add chick peas; return to a boil. Season again with salt & pepper and let simmer for 30 min. uncovered. Serve with your favorite bread.

WANNA MAKE IT KID FRIENDLY?
Just boil up some egg noodles in water, like the kind in chicken noodle soup. From the Winter Vegetable Soup, ladel out the basic ingredients your kids will like (carrots and sneak in some butternut squash). Then add the egg noodles on top. My kids scarfed it up!