Garbanzo Butternut Soup

Nothing quite like a bowl of hearty soup to warm the cockles of your heart! This super-easy and fast fall favorite is full of protein and plant-powered nutrition and is a real crowd pleaser!

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Butternut Garbanzo Stew

Course Soup

Cuisine GF, Mediterranean, Vegan, vegetarian

Keyword butternut squash, chickpeas, garbanzos

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Calories 138kcal

Author Lucia Tiffany MPH

Ingredients

• 3 cups butternut squash peeled, cubed (or 1-6” Squash or 1 lb.)
• 1 med. onion chopped
• 14½ oz can diced tomatoes (or 1 ¾ cups)
• 15 oz can garbanzos rinsed, drained
• 2 cups broth (vegetable or chicken style) (I like 1 T. chicken seasoning to 2 cups water)
• ½ tsp cumin
• ¼ tsp salt

Instructions

• Saute onions dry adding small amount of water if needed, until tender (3-5 min). Stir in garbanzos, squash, tomatoes, broth, cumin, and salt.
• Bring to a boil. Reduce heat to low. Cover & simmer until squash is tender,about 15-20 minutes.

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 528mg | Potassium: 690mg | Fiber: 7g | Sugar: 5g | Vitamin A: 11300IU | Vitamin C: 32mg | Calcium: 114mg | Iron: 3mg