Mediterranean Squash and Chickpea Soup Recipe

1. Preheat the oven to 350 F. Cut the squash in half and put it in a casserole dish. Cover tightly with aluminum foil and bake until soft, about 1 hour. Remove from the oven, cool, and remove the seeds and strings. Scoop the pulp from the shell to a bowl.
   
   
2. While the squash is baking, melt the butter in a large saucepan over medium heat; add the onion and cook, stirring occasionally, until transparent, about 5 minutes. Stir in the tomato and cook until softened, about 5 minutes. Add the squash, half the chickpeas along with their liquid, and the stock. Bring to a boil, then remove from the heat.
   
   
3. Using an immersion or an upright blender or a food mill, puree the mixture until smooth. Add the remaining chickpeas, then season with salt and the peppers. Heat through just before serving, then garnish with the yogurt and cilantro. Note: the soup can be made ahead and garnished just before serving.
   
   

Legend

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Calorie Breakdown (?)

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Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Very low in cholesterol High in dietary fiber High in manganese Very high in vitamin A High in vitamin C

Bad points High in sodium