NUTRITION

SERVINGS

INGREDIENTS

2 cups roasted diced Butternut Squash (410g)

1 medium Carrot (61g)

1 small Onion (70g)

2 cloves Garlic (6g)

2 cups Low Sodium Vegetable Broth (480g)

1 cup Plain Nonfat Greek Yogurt (245g)

1/4 cup Roasted Chickpeas (40g)

1 tbsp Olive Oil (14g)

Spices (Salt, Black Pepper, Smoked Paprika, Cumin) to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel, cube, and toss the butternut squash with olive oil, salt, pepper, smoked paprika, and a pinch of cumin. Spread onto a baking sheet.

• 3

  Roast the squash in the oven for about 25-30 minutes until tender and slightly caramelized.

• 4

  While the squash roasts, roughly chop the carrot, onion, and garlic.

• 5

  In a large pot, sauté the chopped onion, carrot, and garlic over medium heat until softened, about 5-7 minutes.

• 6

  Add the roasted squash to the pot along with the low sodium vegetable broth. Bring to a simmer.

• 7

  Use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a countertop blender and blend until smooth, then return to the pot.

• 8

  Stir in half of the plain nonfat Greek yogurt for extra creaminess. Adjust seasoning with salt and pepper if necessary.

• 9

  Serve the soup hot, topping each bowl with the remaining Greek yogurt and a scattering of roasted chickpeas for a satisfying crunch.