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Mediterranean Squash and Chickpea Soup  

Tasty pumpkinlike squash soup with chickpeas

Cal: 325 Fat: 8g Carbs: 55g Protein: 12g Fiber: 10g
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Original recipe serves 6

Ingredients (serves 6)

½ 2x 3x Reset

  • salt ; Enough to taste
  • 1 quart chicken stock
  • 2 tablespoons heavy cream
  • 1/2 teaspoon cayenne pepper
  • 2 cups chickpeas ; plus their liquid
  • black pepper ; Enough to taste
  • 2 tablespoons butter
  • 1 large onions ; diced
  • 1 large tomatoes ; cored and chopped
  • 1 butternut squash ; or acorn
  • In My Kitchen


  • You will also need: saucepan, casserole dish

    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

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    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.