In 4-quart saucepan over medium-high heat, in hot oil, cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.
Add canned broth, water, butternut squash and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes until squash is tender.
Add garbanzo beans, carrots and escarole. Continue to simmer about 5 minutes until vegetables are tender.
Recipe courtesy of Cans Get You Cooking