butternut squash soup with avocado and chickpeas
Butternut Squash Soup with Avocado & Chickpeas
Jazz up a can of soup by adding protein with chickpeas and flavor with curry powder. Stir in a little Greek yogurt to make it creamy.
Ingredients:
- 1 15-ounce can amy's light-in-sodium butternut squash soup
- ¾ cup canned chickpeas, rinsed
- 1 tablespoon lime juice
- 1 teaspoon curry powder
- pinch of salt
- 2 tablespoons diced avocado
- 1 tablespoon nonfat plain greek yogurt
Directions:
- Heat soup in a small saucepan with chickpeas, lime juice, curry powder and salt. To serve, top with avocado and yogurt.
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