Creamy Butternut Squash and Chickpea Soup Recipe

The aroma of Butternut squash and chickpea soup wafts through the kitchen, wrapping you in a warm embrace. Picture this: creamy, velvety goodness blending the sweet notes of roasted butternut squash with the earthy charm of chickpeas, creating a symphony of flavors that dance on your palate.

Now, imagine stirring this magical concoction while cozying up on a chilly evening, perhaps with your favorite blanket and a good book. It’s not just soup; it’s an experience that wraps you in comfort like a big, fuzzy hug. Whether you’re hosting friends or enjoying a quiet night in, this dish promises to elevate any occasion and leave everyone begging for seconds.

Bringing this delightful dish to your table has always been a crowd-pleaser! My best friend once declared it “the elixir of happiness” during one of our cozy movie nights, leaving us all chuckling and reaching for another bowl.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes with smooth skin; they should feel heavy for their size and will yield the creamiest soup.

• Canned Chickpeas: Opt for BPA-free cans; they’re super convenient and offer great texture when blended into the soup.

• Onion: A medium yellow onion works best here; its sweetness balances the flavors beautifully as it caramelizes.

• Garlic: Fresh garlic cloves add depth; don’t skimp on them unless you want your soup to taste like blandness!

• Vegetable Broth: Use low-sodium broth for better control over salt levels while ensuring rich flavors.

• Coconut Milk: Full-fat coconut milk brings creaminess; light versions might leave you yearning for more indulgence.

• Spices (Cumin & Coriander): These spices add warmth and earthiness; don’t be afraid to sprinkle in extra for more flavor!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Butternut squash and chickpea soup

Start by prepping your veggies: Peel the butternut squash using a sturdy vegetable peeler. Cut it into manageable cubes—about 1-inch pieces work best, ensuring even cooking later.

Sauté the base: In a large pot over medium heat, drizzle olive oil and toss in chopped onions. Cook until they turn translucent and release a sweet aroma that fills your kitchen with promise.

Add garlic: Stir in minced garlic once the onions are soft. Sauté until fragrant—about 30 seconds—because who can resist the smell of garlic dancing around?

Introduce butternut squash: Add those cheerful orange cubes into the pot along with drained chickpeas. Toss everything together while basking in the colorful sight before you.

Pour in broth: Carefully pour vegetable broth over the mixture until everything is submerged. Bring it to a gentle boil, then reduce heat to simmer for about 20 minutes or until the squash is tender enough to pierce easily with a fork.

Blend into bliss: Using an immersion blender or transferring batches into a traditional blender (just be careful!), puree the mixture until smooth and creamy. Stir in coconut milk for richness—it transforms everything!

Season to perfection: Taste your masterpiece! Add cumin, coriander, salt, and pepper according to your preference—this is where you can truly make it your own!

Serve warm: Ladle into bowls and enjoy immediately! Garnish with fresh herbs or a dollop of yogurt if you’re feeling fancy—it’s alright to show off sometimes!

This Butternut squash and chickpea soup will surely warm hearts and fill bellies with joy!

Perfecting the Cooking Process

To achieve the best results, sauté onions and garlic first before adding butternut squash and chickpeas. Then, stir in broth and spices to enhance the flavors while everything simmers together.

Add Your Touch

Feel free to customize this soup by adding spinach or kale for extra greens. A splash of coconut milk can also add delightful creaminess. Spice lovers might enjoy a hint of cayenne pepper for warmth.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to four days. Reheat gently on the stove or microwave, adding a splash of water or broth if it thickens too much.

Sharing this recipe brings back memories of cozy evenings spent with friends, laughing and enjoying hearty bowls of butternut squash and chickpea soup as we swapped stories around the table.

FAQ

Can I use canned chickpeas for butternut squash and chickpea soup?

Absolutely! Canned chickpeas save time and still add great texture to your soup.

How can I thicken my butternut squash and chickpea soup?

Blend a portion of the soup or add more butternut squash for a thicker consistency.

What pairs well with butternut squash and chickpea soup?

Serve with crusty bread or a light salad for a complete meal experience.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Butternut Squash and Chickpea Soup

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 4 people 1x

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Description

Butternut squash and chickpea soup is a delightful blend of creamy, sweet butternut squash and hearty chickpeas, seasoned to perfection with warm spices. This comforting soup is not only easy to make but also packed with nutrients, making it ideal for chilly evenings.

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Ingredients

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• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Prep the veggies: Peel the butternut squash and cut it into 1-inch cubes.
2. Sauté the base: In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent.
3. Add garlic: Stir in minced garlic and sauté until fragrant.
4. Incorporate squash: Add butternut squash and chickpeas to the pot. Mix well.
5. Pour in broth: Add vegetable broth until everything is submerged. Bring to a gentle boil, then lower heat to simmer for about 20 minutes or until the squash is tender.
6. Blend: Use an immersion blender or transfer to a blender and puree until smooth. Stir in coconut milk.
7. Season: Taste and adjust seasoning with cumin, coriander, salt, and pepper as desired.
8. Serve warm: Ladle into bowls and enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg