Cozy up with this sweet squash soup.
Yields: 4 servings
1 large butternut squash
2 tbsp. olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 1-inch piece fresh ginger, finely chopped
6 c. low-sodium chicken broth
6 sprigs fresh thyme
1 (15-ounce) can white beans, rinsed
1 (15-ounce) can chickpeas, rinsed
1/2 c. couscous
1/4 c. roasted pistachios, finely chopped
1/4 c. dried apricots, finely chopped
1/4 c. fresh cilantro, chopped
1 scallion, sliced
Prep Time: 0:20
Total Time: 0:45
- Cut neck off butternut squash (reserve base for another use). Peel and cut into 1/2-inch pieces. Heat 1 tablespoon olive oil in nonstick skillet on medium. Add the squash and cook, covered, stirring occasionally, 8 minutes.
- Meanwhile, heat remaining oil in Dutch oven on medium. Add onion and cook, covered, stirring occasionally, 6 minutes. Stir in garlic and cook 1 minute.
- Add broth, thyme and butternut squash and bring to a boil. Using a fork, mash white beans and add to soup along with chickpeas.
- Cook couscous as label directs; fluff with fork and fold in pistachios, apricots, cilantro and scallion. Serve soup topped with couscous mixture.
Nutritional information (per serving): About 560 calories, 15.5 g fat (2 g saturated), 26 g protein, 385 mg sodium, 88 g carb, 19 g fiber.