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Vegan Butternut Squash and Chickpea Soup
TORI AVEY10Ingredients
40Minutes
180Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion (large, diced)
- 1 1/2 lb. butternut squash (cubed and peeled)
- 3 1/2 cups chickpeas (cooked, or two 15 oz. cans chickpeas, drained and rinsed)
- 1 tsp. cumin
- 1/2 tsp. turmeric
- 1/4 tsp. canela
- 1 pinch cayenne
- salt
- 3 cups fresh spinach leaves
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium370mg15% |
| Potassium540mg15% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A200% |
| Vitamin C45% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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