Mediterranean Squash and Chickpea Soup 




Submitted by Laura1
Tasty pumpkinlike squash soup with chickpeas
Cal: 325 Fat: 8g Carbs: 55g Protein: 12g Fiber: 10g
More Nutrition...
More Nutrition...
Original recipe serves 6
Directions
Preheat oven to 350. Cut squash in half and put into a casserole dish. COver tightly with aluminum foil and bake about 1 hour. Removen from oven, cool, and remove the seeds and strings. Scoop out pulp from shell and place in a bowl. While squash is baking melt butter in a large saucepan over medium heat; add the onion and cook, stir occasionally for about 5 minutes. Stir in tomato and cook another 5 minutes. Add the squash, half of the chickpeas along with their liquid and the stock. Bring to a boil then remove from heat. Using a blender, puree the mixture untl smooth. Add remaining chickpeas, then season with salt, pepper. Heat through just before serving and garnish with heavey cream if desired.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
16.2
--
18.4
40.5
13
6.1
24.4
10.4
Calories: 324.8
Total Sugars: 12.8g
Carb.: 55.3g
Fiber: 10.1g
Total Fats: 8.4g
Cholesterol: 18.4mg
Protein: 12.2g
Sodium: 249.1mg
*Data provided by USDA




Anonymous User on 2008-12-07
Good soup! We had to bake the squash (butternut) longer though to make it easier to scoop out the pulp. Or you could it at a higher temperature.
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