Directions:
- Cut squash in half and place on cookie sheet. Drizzle with Olive Oil and roast in oven for 1 hour at 450 degrees.
- Saute onion and celery until transparent.
- Add garlic and ginger.
- When squash is cooked, scoop out and add to onion and celery mixture.
- Add chicken stock and chick peas. Stir.
- Using an electric hand mixer, blend soup to desired consistency. You can also use your blender.
- Add cumin and salt and pepper.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.54 Kcal (681 kJ) | ||
| Calories from fat | 43.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 7% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 152.79mg | 6% | |
| Potassium | 464.94mg | 10% | |
| Total Carbs | 22.1g | 7% | |
| Sugars | 5.88g | 24% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 8.23g | 16% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 1.6mg | 9% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.16 Kcal (390 kJ) | ||
| Calories from fat | 24.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 7% | |
|---|---|---|---|
| Cholesterol | 1.38mg | 1% | |
| Sodium | 87.57mg | 6% | |
| Potassium | 266.47mg | 10% | |
| Total Carbs | 12.66g | 7% | |
| Sugars | 3.37g | 24% | |
| Dietary Fiber | 2.26g | 16% | |
| Protein | 4.72g | 16% | |
| Vitamin C | 4.1mg | 12% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.9mg | 9% | |
| Calcium | 24.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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