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Servings: 4
Ingredients
- For the Butternut Squash Soup:
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
- 1 large apple, peeled and chopped (I used Granny Smith)
- 2 (14 oz) cans low sodium vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- Salt and freshly ground black pepper, to taste
- For the Maple Roasted Chickpeas:
- 1 (15 oz) can Libby's Organic Garbanzo Beans (chickpeas)
- 1 tablespoon canola oil
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
View Full Recipe at Two Peas and Their Pod
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 44 | 15% |
| Total Fat 5.08g | 6% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 1264mg | 53% |
| Potassium 456mg | 13% |
| Total Carbs 56.78g | 15% |
| Dietary Fiber 8.0g | 27% |
| Sugars 23.74g | 16% |
| Protein 6.38g | 10% |
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