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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 182.2
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 704.3 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 11.4 g
  • Protein: 9.0 g

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MAKEOVER: Chickpea, Kale & Butternut Squash Curry Soup (by FUZZYPUFF1)

Submitted by: FUZZYPUFF1

View the original recipe for Chickpea, Kale & Butternut Squash Curry Soup

Introduction

This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy! This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy!
Number of Servings: 5

Ingredients

    1.5 lb Butternut Squash, peeled and cut into 1 inch cubes
    1 med onion, diced
    1 tsp minced Garlic
    1 tsp minced Ginger
    3 Tbsp Curry Powder
    1 tsp Graham Masala
    1/4 tsp Kosher Salt
    Fresh Pepper, to taste
    8 oz Tomato Sauce
    1 cup almond milk
    4 cups Water
    4 cups Kale, chopped (chard also works)
    15 oz can Chickpeas, rinsed and drained
    1 lime, juiced

Directions

Place a 3 qt saute pan over medium heat, spray with neutral non-stick cooking spray and preheat until cooking spray shimmers. Add butternut squash and cook until well browned on first side then turn and continue to cook on until browned on other sides, about 10 minutes total. Remove to a plate and set aside. (Test a piece of squash, if not cooked all the way through finish in microwave 2-3 minutes.)
Lower heat to medium, spray pan again and add onions. Cook, stirring occationally, until onion is softened, about 5 minutes. Add garlic, ginger, spices, and salt and stir until onion is evenly coated. Add in tomato sauce, water, and coconut milk and stir to full incorporate.
Add chickpeas and squash, stir to coat. Add kale (you will likely have to do this in 2 batches) and stir to incoporate as much as possible. Put a lid on the pot and let come up to a bubble. Remove lid, stir, and add in rest of kale if necessary. Cook until wilted and fully incorporated.
Remove from heat, stir in lime juice and serve.
Makes 5 2-cup servings.






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