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Butternut Squash Soup

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 250kcal

Ingredients

  • 1 cup Chickpeas
  • 1 tbsp Extra-virgin olive oil plus 1 to 2 teaspoons for the chickpeas
  • 2 tbsp Onion chopped
  • 1/2 cup Green bell pepper
  • 4 cloves Garlic sliced
  • 4 cups Butternut Squash peeled and diced
  • 4 cups Chicken broth
  • 12 Crackers
  • 1/4 cup Pepitas
  • Fresh cilantro garnish
  • pinch Smoked paprika
US Customary - Metric

Instructions

  • In a bowl mix the chickpeas, 1 to 2 teaspoons of olive oil, and season with salt and pepper. Set aside.
  • Heat a pot over medium heat. Once hot, add the oil. Sauté the onion, peppers, and garlic until the peppers start to soften.
  • Add the squash and broth. Cover with a lid and bring to a simmer for about 15-20 minutes until the squash is soft.
  • Using a blender or immersion blender, purée the soup until smooth. Season with salt and pepper to taste.
  • Serve with crackers. Garnish with pepitas, chickpeas, cilantro, and smoked paprika.

Notes

Pro Tips: Increase the portions so you can batch cook this soup and serve it for the upcoming week.

Nutrition

Calories: 250kcal | Carbohydrates: 37g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 950mg | Potassium: 895mg | Fiber: 7g | Sugar: 7g | Vitamin A: 14968IU | Vitamin C: 63mg | Calcium: 126mg | Iron: 4mg