Fall has finally arrived! (Sort of - since some days still feel like summer) Since it’s supposed to get colder this weekend and I have lots of fun Fall activities planned, I was really wanting some warm soup! This was pretty easy to make and full of good veggies I served mine with curry roasted chickpeas for extra crunch (you can find the recipe for those below!)
Calories per serving: 205 cal
Protein per serving: 7 g
Carbs per serving: 43 g (6g fiber)
Fat per serving: 1.8 g (0.6 sat fat)
2 lbs butternut squash
4 cloves garlic
1 yellow onion
2 stalks celery
½ cup carrots
1 can chickpeas (drained and rinsed)
6 cups chicken broth
2 cups skim milk
2 teaspoon butter
Pepper to taste
3 springs thyme
1. Prepare vegetables: peel and chop butternut squash, mince garlic, chop onions, celery, carrots, and potatoes.
2. Add butter to to large pot and melt. Add garlic and onion and sauté for 4 mins. Add chickpeas, onion, celery, carrots, and potatoes and sauté for 4 more mins (stirring constantly). Then add butternut squash to pot and stir well.
3. Add chicken broth and skim milk to pot and bring to boil. Reduce to a simmer, add springs of thyme, then simmer (lid mostly on) for 30 mins.
4. Remove thyme and discard, blend contents of soup using hand blender in the pot or by transferring to regular blender and blending. Then allow to cool and enjoy!
Roasted Curry Chickpeas
Nutrition: 54 cal, 2g protein, 8g carbs, 1.8g fat
Ingredients: 1 can chickpeas (drained and rinsed)
2 teaspoon olive oil
4 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
Directions: preheat oven to 425. Mix all ingredients in bowl, transfer to lined baking sheet, then bake for 30 mins (shaking half way through). Remove from oven and add to soup!
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