Curried Chickpea and Butternut Squash Soup (GF)

Recipe makes 8 -2 cup servings

Prep Time: 20mins
Cook Time: 20mins, Plus 20mins to let sit
myWW Blue and Purple plans 0SP, Green plan 1SP
My Fitness Pal - Cal: 101, Fat: 1g, Carbs: 19g, Protein: 4g

Ingredients:

1 small onion, diced

1 tbsp minced garlic

1 carton of fat free vegetable broth

1 1/2 cups butternut squash, chopped into small pieces

2 cans Chickpeas, drained and rinsed

1 tsp minced ginger

1 Tbsp curry powder

1 Tbsp tumeric

1 Tbsp Vegeta

1-2 tsp White pepper (adjust to your taste)

2 cups of finely chopped spinach

Salt to taste

Water (3 of the chickpea cans full)

1. In a large pot add diced onion and garlic with a couple of splashes of broth. Saute until onions are translucent. 

FYI- When I buy a butternut squash I always intend to get 2 meals out of it. I use the base, the part with the seeds for things like soup. Then I use the "neck" of the squash later that week to roast in the oven. 

2. Add the chopped butternut squash  Top up with broth. Let this cook until they start getting soft. 

3. Add the chickpeas. Stir in the seasonings and stir well. Add remaining broth, and water. Let simmer until squash is over cooked. Turn stove off. 

4. Using a hand mixer blend the soup until creamy. If you feel like it could use a bit more water go ahead and add more. 

5. Add the chopped spinach, stir well, and cover with a lid. Let sit for about 20mins so the spinach can soften up.