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Butternut Squash Soup with Avocado & Chickpeas

  • 15 m
  • 15 m
Breana Killeen
“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.”


    • 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


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