Mexican Chickpea Soup

Ingredients:
2-lb butternut squash, peeled, cut in half,
seeded and cut in 1-in. chunks
1 red bell pepper, cut in 1-in. chunks
1 onion, cut in 12 wedges
6 large cloves garlic, peeled
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 1/4 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1 can (15 oz) chickpeas, rinsed
1 can (14 1/2 oz) diced tomatoes
1 can (7 oz) corn, drained
1 to 2 tsp canned minced chipotle peppers in adobo sauce
1/2 cup chopped cilantro

Directions:
Heat oven to 425 degrees F.
Put fresh vegetables, garlic, 1 Tbsp oil,
the salt and pepper in a roasting pan
or on 2 rimmed baking sheets; toss to mix and coat.
Spread in a single layer. Roast, stirring once,
25 minutes or until vegetables are lightly browned and tender.
Heat remaining 1 Tbsp oil in a large saucepan over low heat.
Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant. Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers. Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
Stir in roasted vegetables and cilantro; reheat if necessary.
Serve with toasted corn tortillas and lime wedges.