Chickpea-Butternut Squash Soup
1 spray(s), or enough to coat Dutch oven
1 medium, chopped
15 oz, rinsed and drained
Uncooked butternut squash
1 pound(s), peeled, seeded and cut into 1/2-inch dice
Canned diced tomatoes
14½ oz, undrained
Canned chicken broth
Grated Parmesan cheese
- Coat a nonstick Dutch oven with cooking spray. Add onion and sauté; until onions are tender, about 3 to 5 minutes. Stir in chickpeas, squash, tomatoes, broth, cumin, salt and pepper; bring to a boil. (Note: Winter squash is easier to peel if partially cooked. Puncture the skin in several places with a knife and then microwave on high for 2 minutes.)
- Reduce heat to low, cover and simmer until squash is tender, about 15 minutes.
- Spoon soup into 6 bowls and sprinkle each with 2 teaspoons of grated cheese. Yields about 1 1/3 cups per serving.