Curry yellow squash and chickpea soup

Name: Curry yellow squash and chickpea soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: 3 medium summer squash cubed; 1 small white onion chopped; 1 medium potato peeled and cubed; 1 can garbonzo beans; 3 tsp chopped garlic; water or vegetable broth (enough to soften squash); 1/2 c. half and half; 1 Tbs turmeric; 1 tsp cumin; Salt and Pepper to taste; 1 tsp paprika

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 5

Ingredients

3 medium summer squash, cubed1 small white onion, chopped1 medium potato, peeled and cubed1 can garbonzo beans3 tsp chopped garlicwater or vegetable broth (enough to soften squash)1/2 c. half and half1 Tbs turmeric 1 tsp cuminSalt and Pepper to taste1 tsp paprika

Directions

Makes about 5 2-cup servings.
Put onions and squash into a sauce pan and cover with water, vegetable broth or chicken broth.
Cook over medium heat until softened and then puree using a blender or food processor.
Return mixture to pot and add potato, beans, garlic, turmeric, cumin and paprika.
Add salt and pepper to taste.
Cook until potato is soft, or about 20 minutes.
Serve with rice or yogurt.

Number of Servings: 5

Recipe submitted by SparkPeople user ZENLIZZIE.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving