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Ingredients

salt ; Enough to taste
1 quart chicken stock
2 tablespoons heavy cream
1/2 teaspoon cayenne pepper
2 cups chickpeas ; plus their liquid
black pepper ; Enough to taste
2 tablespoons butter
1 large onions ; diced
1 large tomatoes ; cored and chopped
1 butternut squash ; or acorn

Preparation:

Preheat oven to 350. Cut squash in half and put into a casserole dish. COver tightly with aluminum foil and bake about 1 hour. Removen from oven, cool, and remove the seeds and strings. Scoop out pulp from shell and place in a bowl. While squash is baking melt butter in a large saucepan over medium heat; add the onion and cook, stir occasionally for about 5 minutes. Stir in tomato and cook another 5 minutes. Add the squash, half of the chickpeas along with their liquid and the stock. Bring to a boil then remove from heat. Using a blender, puree the mixture untl smooth. Add remaining chickpeas, then season with salt, pepper. Heat through just before serving and garnish with heavey cream if desired.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 324.5
Total Sugars: 12.8g
Carb.: 55.3g
Fiber: 10.1g
Total Fats: 8.4g
Cholesterol: 18.3mg
Protein: 12.2g
Sodium: 249mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA