Soups & Drinks

Chickpea and Butternut Squash Soup

Name: Chickpea and Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 medium butternut squash; 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 carrot, diced; 1 tsp ground cumin; ½ tsp smoked paprika; ½ tsp ground coriander; 4 cups vegetable broth; ½ tsp ground turmeric; Salt and black pepper, to taste; Juice of ½ lemon; Fresh parsley or cilantro, for garnish

Servings: 4 Total Time: 55 mins Difficulty: Beginner

Jump To Recipe Print Recipe

Introduction

Chickpea and Butternut Squash Soup is a wholesome, hearty, and nourishing dish that combines the natural sweetness of butternut squash with the nutty, protein-rich goodness of chickpeas. Simmered with aromatic herbs and spices, this soup is not only flavorful but also incredibly satisfying. The creamy texture of squash blends beautifully with the tender chickpeas, creating a comforting meal that works for both lunch and dinner.

This soup is perfect for the cooler months but equally enjoyable year-round when you want something light yet filling. It’s high in fiber, plant-based protein, and vitamins, making it both nutritious and delicious.

Why I Love This Recipe

Balanced & Hearty: The creaminess of squash + the bite of chickpeas = a perfect texture contrast.
Plant-Based Protein Boost: Chickpeas make this soup filling enough to be a meal.
Flavorful Yet Simple: Uses common spices and herbs but tastes gourmet.
Meal Prep Friendly: Stores and reheats beautifully, great for busy schedules.
Comfort Factor: Warm, cozy, and soothing—ideal for fall or winter nights.

Why It’s a Must-Try Dish

This soup is a must-try because it offers the best of both worlds—comfort and health. Unlike plain vegetable soups, the chickpeas add substance, making it a complete, protein-packed meal. The butternut squash provides a natural sweetness and velvety base, meaning you don’t need heavy cream to get that luxurious texture. It’s perfect for vegans, vegetarians, or anyone who loves a hearty yet healthy bowl of soup.

Recipe Details

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4 bowls
Calories (per serving): ~220 kcal

Cuisine & Course

Cuisine: Fusion (Mediterranean-inspired with Western comfort food style)
Course: Soup / Main Dish / Light Dinner

Ingredients

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 carrot, diced
1 tsp ground cumin
½ tsp smoked paprika (optional, for depth)
½ tsp ground coriander
4 cups vegetable broth (or chicken broth)
½ tsp ground turmeric (optional, for color and health boost)
Salt and black pepper, to taste
Juice of ½ lemon (for brightness)
Fresh parsley or cilantro, for garnish

Simple Cooking Directions

Roast or sauté squash until tender.
Cook onion, garlic, and carrot with spices.
Add squash, chickpeas, and broth—simmer until flavors meld.
Blend partially for a creamy yet chunky soup.
Finish with lemon juice and garnish.

Step-by-Step Preparation

Prepare the Squash
- Preheat oven to 400°F (200°C).
- Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper.
- Roast for 25–30 minutes until tender and lightly golden.
Sauté the Base
- In a large pot, heat remaining 1 tbsp olive oil.
- Add onion, garlic, and carrot. Sauté for 5–6 minutes until softened.
Add Spices
- Stir in cumin, paprika, coriander, and turmeric.
- Cook for 1 minute to release aromas.
Combine & Simmer
- Add roasted squash and chickpeas to the pot.
- Pour in vegetable broth.
- Simmer for 15–20 minutes, letting flavors blend.
Blend for Texture
- Use an immersion blender to partially blend the soup (leave some chickpeas whole for texture).
- Or transfer half the soup to a blender, blend until smooth, and return it to the pot.
Season & Finish
- Stir in lemon juice.
- Taste and adjust with salt and pepper.
Serve
- Ladle into bowls, garnish with parsley or cilantro, and serve warm.

How to Serve

Serve with crusty bread, pita, or naan for dipping.
Pair with a fresh green salad for a balanced meal.
Top with a drizzle of olive oil, chili flakes, or crunchy croutons.

Additional Tips

Roast the squash for extra depth instead of just boiling it.
For creamier soup, add coconut milk or a splash of cream.
Blend completely for a smooth soup, or leave it chunky for a rustic version.
Add extra veggies like sweet potatoes, zucchini, or spinach for variety.

Variations

Spicy Chickpea Soup: Add chili flakes or cayenne for a kick.
Coconut Version: Stir in coconut milk for a tropical twist.
Moroccan-Style: Add cinnamon, ginger, and a pinch of allspice.
Tomato-Based: Add a can of diced tomatoes for tangy depth.

Freezing & Storage

Refrigerator: Store in airtight container for up to 4–5 days.
Freezer: Freeze in portions for up to 3 months.
Reheating: Warm gently on stovetop, adding a splash of broth or water if too thick.

Special Equipment Needed

Sharp knife (for cutting squash)
Baking sheet (for roasting)
Large soup pot
Blender or immersion blender

Conclusion

Chickpea and Butternut Squash Soup is a bowl of pure comfort—nourishing, hearty, and satisfying. It’s a perfect blend of creamy squash and protein-packed chickpeas, infused with warm spices and brightened with a splash of lemon. Whether you serve it as a weeknight dinner, a make-ahead meal, or a comforting dish on cold days, this soup is bound to become a household favorite.

Print Recipe