Butternut Squash Chickpea Soup
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Yield: 8 cups
  • 6 cups water (for a thicker soup, use 4 cups water)
  • 1 low sodium Herbamare broth cube
  • 1 regular Herbamare broth cube
  • 3 cups butternut squash (I used frozen, cubed)
  • 2 packed cups spinach (kale works too!)
  • 1 can (14 oz) chickpeas, no salt added, rinsed and drained
  1. In a large pot, add the water and allow to boil.
  2. Once water is boiling, add in the vegetable broth cubes.
  3. 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).
  4. Blend the soup in a blender or I used a hand blender as its much faster and no transferring of soup required.
  5. Once blended, return soup to pot if needed, add chickpeas and spinach and simmer for 10 more minutes until spinach is wilted.
  6. Serve.
Serving size: 1 cup Calories: 94 Fat: 1.8 g Carbs: 16.8 g Sugar: 1.9 g Sodium: 348 mg Fiber: 2.5 g Protein: 3.8 g
Recipe by Busy But Healthy at http://www.busybuthealthy.com/butternut-squash-chickpea-soup/