1small winter squashbutternut, acorn or kabosha work well, peeled, seeds removed and cubed
2small sweet potatoescubed
Salt and pepperto taste
2cupscooked garbanzo beans
In a large pot, combine the minced garlic, olive oil, and the chopped vegetables. Stir to combine, and cook over medium-high heat until the vegetables start to soften, about 6-8 minutes.
Stir in the vegetable broth, water, parsley and a few pinches of salt and pepper. Bring the soup to a boil, then cover the pot partially and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.
Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked garbanzo beans and quinoa, and cook for an additional 5 minutes. Serve, and enjoy!