Butternut squash, chickpea, and zucchini soup
1 small (600 g) butternut squash
2 small zucchini, diced
1 can (560 mL) chickpeas
1 cube chicken broth, low sodium
2 cups (500 mL) water
1/4 cup (60 mL) olive oil
2 cups (470 g) plain greek yogourt
4 tsp (20 mL) walnut oil
MAKES: 4 PORTIONS
Boil 4 cups of water. Add chicken broth cubes, stir until dissolved, and set aside. Steam zucchini for about 5 minutes.
Combine broth, zucchini, squash, chickpeas, and olive oil in a food processor.
Serve with walnut oil and swirl in the yogurt.