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Description
Brighten up your dinner table with this silky, nutty, butternut squash filled with vegetables and crispy chorizo that explodes with flavor. Chickpeas are naturally buttery and will give the stuffing a thick, velvety, texture. Go ahead and prep, freeze, and season your vegetables a day or two in advanced without the worry of losing any of the freshness. These soft, buttery vegetables and the crunchy bacon-like chorizo will create the perfect blend of salty and savory flavors. In presentation and aromatics this dish is a winner!
Ingredients
US|METRIC
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Directions
- In a large saucepan, heat olive oil, fry the onion.
- Add carrots, butternut squash, and rosemary. Stir. Add chickpeas, broth, salt, and pepper. Cook covered for 25 minutes until squash is tender. Mix, and gradually add broth to obtain desired texture. Adjust the seasoning.
- In a pan, fry chorizo, add chestnuts, cook for 4 to 5 minutes.
- Pour the soup in plate, add diced chorizo, chestnuts, and a little fresh thyme.
NutritionView More
440Calories
Sodium39% DV940mg
Fat23% DV15g
Protein37% DV19g
Carbs20% DV59g
Fiber36% DV9g
| Calories440Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium940mg39% |
| Potassium1030mg29% |
| Protein19g37% |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber9g36% |
| Sugars10g20% |
| Vitamin A270% |
| Vitamin C50% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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