Butternut Squash Chickpea Soup
Try this Butternut Squash Chickpea Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 6 cups water (for a thicker soup use 4 cups water)
- 3 cups butternut squash (i used frozen cubed)
- 1 can (14 oz) chickpeas no salt added, rinsed and drained
- 1 low sodium herbamare broth cube
- 1 regular herbamare broth cube
- 2 packed cups spinach (kale works too!)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 cup (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
In a large pot, add the water and allow to boil.Once water is boiling, add in the vegetable broth cubes.Once dissolved, add in the butternut squash. Put on the lid and allow to cook until the squash is soft and cooked (about 10 minutes).Blend the soup in a blender or I used a hand blender as its much faster and no transferring of soup required.Once blended, return soup to pot if needed, add chickpeas and spinach and simmer for 10 more minutes until spinach is wilted.Serve.
