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Bulk up boxed butternut squash soup with frozen cauliflower florets, then top off your bowl with crispy chickpea snacks for major crunch (look for them near the dried fruit and nuts at your grocery store). This impressively easy dinner comes together with just those three ingredients, not including salt, pepper and oil. Because prepared soups are typically higher in sodium, look for light or reduced-sodium versions of your favorites.

EatingWell.com, February 2021


Recipe Summary

5 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Bring soup to a simmer in a saucepan over medium heat. Stir in cauliflower; cook, stirring occasionally, until heated through, 3 to 4 minutes. Season with pepper, if desired.

  • Divide the soup among 3 bowls and top each with ¼ cup crispy chickpeas.

To make ahead

Refrigerate soup for up to 2 days. Wait to add crispy chickpeas until ready to eat.

Nutrition Facts

2 cups soup & ¼ cup crispy chickpeas
277 calories; fat 7g; sodium 540mg; carbohydrates 47g; dietary fiber 12g; protein 10g; sugars 6g; vitamin a iu 383IU.