Vegetarian

Curry yellow squash and chickpea soup is for Soup.

Curry yellow squash and chickpea soup takes 10 minutes to prepare.

Curry yellow squash and chickpea soup takes 30 minutes to cook.

Curry yellow squash and chickpea soup makes 5 servings.

The ingredients for Curry yellow squash and chickpea soup are:

3 medium summer squash, cubed
1 small white onion, chopped
1 medium potato, peeled and cubed
1 can garbonzo beans
3 tsp chopped garlic
water or vegetable broth (enough to soften squash)
1/2 c. half and half
1 Tbs turmeric
1 tsp cumin
Salt and Pepper to taste
1 tsp paprika

Here is how you make Curry yellow squash and chickpea soup:

Makes about 5 2-cup servings. Put onions and squash into a sauce pan and cover with water, vegetable broth or chicken broth. Cook over medium heat until softened and then puree using a blender or food processor. Return mixture to pot and add potato, beans, garlic, turmeric, cumin and paprika. Add salt and pepper to taste.Cook until potato is soft, or about 20 minutes.Serve with rice or yogurt. Number of Servings: 5Recipe submitted by SparkPeople user ZENLIZZIE.

The nutritional information for Curry yellow squash and chickpea soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 157.4

• Total Fat: 5.4 g
• Cholesterol: 13.4 mg
• Sodium: 209.1 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 4.9 g
• Protein: 6.7 g

Curry yellow squash and chickpea soup is Indian cuisine.

The dietary needs meet for Curry yellow squash and chickpea soup is Vegetarian