Butternut Squash-Spinach-Chicken Soup Recipe

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Ingredients:

Serving

6 1/4 cups low sodium vegetable broth
4 (4 oz) skinless boneless chicken tenderloins, chopped
2 medium onions, chopped
1/8 tsp ground nutmeg
1/4 tsp ground cumin
1 jalapeno pepper, seeded and minced
1 1/2 cups butternut squash, diced
4 cups fresh spinach, chopped
1 cup canned low-sodium chickpeas, rinsed and drained

Directions:

Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
Stir in the spinach and chickpeas, and simmer for 5 more minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.8 Kcal (1280 kJ)
Calories from fat	73.26 Kcal
		% Daily Value*
Total Fat	8.14g	13%
Cholesterol	14.28mg	5%
Sodium	1496.74mg	62%
Potassium	996.09mg	21%
Total Carbs	49.14g	16%
Sugars	8.44g	34%
Dietary Fiber	7.21g	29%
Protein	16.39g	33%
Vitamin C	24.1mg	40%
Vitamin A	1.4mg	46%
Iron	5.4mg	30%
Calcium	214.2mg	21%

Amount Per 100 g
Calories	62.06 Kcal (260 kJ)
Calories from fat	14.87 Kcal
		% Daily Value*
Total Fat	1.65g	13%
Cholesterol	2.9mg	5%
Sodium	303.77mg	62%
Potassium	202.16mg	21%
Total Carbs	9.97g	16%
Sugars	1.71g	34%
Dietary Fiber	1.46g	29%
Protein	3.33g	33%
Vitamin C	4.9mg	40%
Vitamin A	0.3mg	46%
Iron	1.1mg	30%
Calcium	43.5mg	21%

* 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.

Tastes

salty
savory
bitter
sweet

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