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
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1 15-ounce can Amy's Light-in-Sodium Butternut Squash Soup
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¾ cup canned chickpeas, rinsed
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1 tablespoon lime juice
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1 teaspoon curry powder
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Pinch of salt
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2 tablespoons diced avocado
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1 tablespoon nonfat plain Greek yogurt
Description
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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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