Butternut squash garbanzo soup

I whipped this up the other night, inspired by the bits of this-and-that left in the house at the end of the grocery cycle.  Patrick says it tastes like good health going into your body.  I'm no foodie, but I do take a special pleasure in food that is healthy, cheap, and easy to cook.

Half a butternut squash, peeled, chopped into smallish pieces
15oz can garbanzo beans
1 qt box of chicken soup stock--we use Pacific Village
Carrots, onion, celery as normal for a 1-qt soup
Half bag of pre-washed spinach
Ground cumin, pinch of ground coriander, pinch of paprika, salt to taste

Sautee the onions, carrots, and celery in the bottom of the soup pot.  I use a cast-iron Dutch oven.  Add the seasoning, stir, throw in the pieces of squash, stir, add the broth.  Let it warm up a bit, then drain the garbanzos and toss in the pot.  Let it come to a boil, skim off the foam.  Turn down heat and let cook until squash is soft; the timing will depend on how big the pieces of squash are.  Taste the broth, season.  I usually need to add salt.  I would probably have added some spice for pizzazz, but cannot get away with it around here due to the mild palates of the folks I cook for.  When it's pretty much done, turn off the heat and toss in the spinach.  Stir until spinach is cooked, not long.  Puree with the hand blender until pretty smooth.  It kind of looks gross while it's getting blended, can't be helped.  Eat with bread or crackers.  Chilled overnight in the 'fridge, it makes a great dip.