Appetizers / Soups / Salads

Chicpea and Squash Soup is for Dinner.

Chicpea and Squash Soup takes 10 minutes to prepare.

Chicpea and Squash Soup takes 40 minutes to cook.

Chicpea and Squash Soup makes 6 servings.

The ingredients for Chicpea and Squash Soup are:

7 cups broth or water (or a mix)
24 oz. can diced tomatoes (undrained) (or 3-
1 cinnamon stick
4-5 cardamom pods (green or white), whole
1/4 tsp. grated or powdered nutmeg
2 large cloves garlic, roughly chopped
1/2 cups fresh tomatoes, with juices)
2 c. cubed uncooked peeled butternut squash
1 potato, peeled and cubed
2 14 oz. cans chicpeas, drained (or 2 cups cooked, drained)
1 T. powdered turmeric
salt and pepper to taste
2 c. dried couscous
3 c. water
lemon wedges (optional)

Here is how you make Chicpea and Squash Soup:

Combine broth or water with cinnamon, cardamom, nutmeg, and garlic; bring to a simmer and let cook while you prep the remaining ingredients (about 20 minutes).While broth simmers, prep remaining ingredients. Add tomatoes, squash, potato, chickpeas, and turmeric to broth and simmer till veggies are tender (test squash and potato with a fork--they're done when the fork slides in easily). This should take 20-30 minutes (depending on how large your veggies are cut up--want faster soup? use smaller cubes!) Taste soup and adjust salt and pepper to taste. During the last 10 minutes the soup cooks, bring 3 c. water to boil. Remove from heat and stir in couscous and any salt and pepper to taste. Cover tightly and let steam (no peeking!) for 5-7 minutes. Serve soup over couscous. Garnish with lemon wedges if desired. Number of Servings: 6Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Chicpea and Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 387.4

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 850.9 mg
• Total Carbs: 75.9 g
• Dietary Fiber: 8.4 g
• Protein: 15.6 g