Vegetarian

Spicy butternut squash and chickpea soup is for Soup.

Spicy butternut squash and chickpea soup takes 30 minutes to prepare.

Spicy butternut squash and chickpea soup takes 30 minutes to cook.

Spicy butternut squash and chickpea soup makes 6 servings.

The ingredients for Spicy butternut squash and chickpea soup are:

1 Butternut Squash
2 Teaspoons Cumin
1 Onion
1 Teaspoon Cinnamon
1 Red Chilli
2 Garlic Cloves
1 tin Chopped Tomatoes
850 mililiter Vegetable stock (1.5 pints)
1 tin Chickpeas
salt and pepper to taste

Here is how you make Spicy butternut squash and chickpea soup:

Preparation: Peel and chop squash and onion.Crush Garlic ClovesDe-seed and finely chop chilliInstructions: Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.Add the chilli, garlic and spices, stir and cook for 15 seconds.Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.Let it cool a little, blend, and then add the remaining chickpeas. Bring back up to heat and serve.Number of Servings: 6Recipe submitted by SparkPeople user WITCHYMUMMY.

The nutritional information for Spicy butternut squash and chickpea soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 137.2

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 876.6 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 4.1 g
• Protein: 4.8 g

The dietary needs meet for Spicy butternut squash and chickpea soup is Low Carb