Soup is something I always have in my freezer no matter what time of year it is. I love pulling it out for a quick and hearty meal. Today's soup recipe is packed with hearty ingredients - chickpeas, kale, and butternut squash - that is sure to keep you full for hours. In my opinion it doesn't need too many extra spices but you could definitely add some thyme, rosemary, or even red pepper flakes if you like things spicy.
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Chickpea, Kale, and Butternut Squash Soup
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- 2 tsp. olive oil
- 1 U onion, minced
- 4 U garlic cloves, minced
- 2 U celery ribs, chopped
- 1 U carrot, peeled and chopped
- 4 cups vegetable broth
- 1 U butternut squash
- 1/2 tsp. dried sage
- 20 oz. canned chickpeas, drained
- 1 U bunch kale
- 1 U lemon
- salt and pepper to taste
Add the olive oil to a soup pot or Dutch oven over medium heat.
Add the onion and garlic and cook for 4-5 minutes until fragrant. Add the celery and carrots and cook for 4-5 minutes.
Add the vegetable broth and butternut squash. Bring to a simmer. Cook for about 15 minutes until squash is tender.
Add the sage and chickpeas. Season with salt and pepper. Simmer for 10 minutes.
Serve with lemon.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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