Chickpea-Butternut Squash Soup
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Cumin gives this bean-and-squash-based soup a nutty kick. The bold-flavored Parmesan cheese sprinkled over each serving adds a touch of richness. For a pop of color, garnish with chopped green onion or fresh flat-leaf parsley. If you start with a whole butternut squash, partially cook it so it will be easier to peel. Puncture the skin in several places with a knife and then microwave on high for 2 minutes. Or for a quicker alternative, purchase fresh cubed squash from your grocer’s produce section. To make this a meal, serve over couscous or riced cauliflower or pair it with hearty spinach salad.
Ingredients
Cooking spray
1 spray(s), or enough to coat Dutch oven
Onion
1 medium, chopped
Canned chickpeas
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
Chicken broth
2 cup(s)
Ground cumin
¼ tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Grated Parmesan cheese
¼ cup(s)
Instructions
1
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.)
2
Reduce heat to low, cover and simmer until squash is tender, about 15 minutes.
3
Spoon soup into 6 bowls and sprinkle each with 2 teaspoons of grated cheese. Yields about 1 1/3 cups per serving.
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