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Mediterranean Squash and Chickpea Soup  

Tasty pumpkinlike squash soup with chickpeas

Cal: 325 Fat: 8g Carbs: 55g Protein: 12g Fiber: 10g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • 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
  • In My Kitchen

  • You will also need: saucepan, casserole dish


    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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    Anonymous User on 2008-12-07

    Good soup! We had to bake the squash (butternut) longer though to make it easier to scoop out the pulp. Or you could it at a higher temperature.