Butternut Squash Soup with Avocado & Chickpeas

Butternut Squash Soup with Avocado & Chickpeas

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From: EatingWell Magazine, September/October 2018

Jazz up a can of soup by adding protein with chickpeas and flavor with curry powder. Stir in a little Greek yogurt to make it creamy.

Ingredients 1 serving

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  • 1 15-ounce can Amy's Light-in-Sodium Butternut Squash Soup
  • ¾ cup canned chickpeas, rinsed
  • 1 tablespoon lime juice
  • 1 teaspoon curry powder
  • Pinch of salt
  • 2 tablespoons diced avocado
  • 1 tablespoon nonfat plain Greek yogurt

Preparation

  • Prep

  • Ready In

  1. Heat soup in a small saucepan with chickpeas, lime juice, curry powder and salt. To serve, top with avocado and yogurt.

Nutrition information

  • Serving size: 1 bowl
  • Per serving: 402 calories; 9 g fat(0 g sat); 13 g fiber; 68 g carbohydrates; 16 g protein; 19 mcg folate; 1 mg cholesterol; 8 g sugars; 4 g added sugars; 557 IU vitamin A; 6 mg vitamin C; 160 mg calcium; 3 mg iron; 764 mg sodium; 572 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 1 lean protein, ½ fat

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