Butternut Squash Soup with Avocado & Chickpeas

  • Quick & Easy
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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

  1. 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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