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.
Ingredients
Scale
- 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
Instructions
- Prep the veggies: Peel the butternut squash and cut it into 1-inch cubes.
- Sauté the base: In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent.
- Add garlic: Stir in minced garlic and sauté until fragrant.
- Incorporate squash: Add butternut squash and chickpeas to the pot. Mix well.
- 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.
- Blend: Use an immersion blender or transfer to a blender and puree until smooth. Stir in coconut milk.
- Season: Taste and adjust seasoning with cumin, coriander, salt, and pepper as desired.
- 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