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Butternut Squash and Chickpea Soup


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5 from 1 review

  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

A really easy to make soup and only 200 calories per bowl


Ingredients

Scale

500g frozen butternut squash
400g tin of chickpeas
Chicken stock cube
Chilli flakes ( add to personal taste)
Rosemary
Thyme
Salt
Pepper
Teaspoon Creme fraiche
Parsley to garnish


Instructions

Rinse chickpeas
Make up chicken stock
Put all ingredients except creme fraiche in pan or soup maker.
Boil for 20 mins in your pan, or use the ‘smooth’ setting on soup maker.
Blend to a smooth soup, if you prefer.
Serve and swirl a teaspoon of creme fraiche into your bowl.
Add sprig of parsley to garnish

  • Prep Time: 5
  • Cook Time: 20

Nutrition

  • Serving Size: 1
  • Calories: 200