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Thick and full of nutrients, this butternut squash and chickpea soup is so warming, healthy, and freezes brilliantly. The only thing it needs is some hot crusty bread for dunking!
If there’s one thing I love about this weather, it’s soup. I love mixing seasonal ingredients, plant-based proteins, herbs, spices, and turn them into healthy comfort food. In the last few weeks, this velvety butternut squash and chickpea soup has been my go-to soup recipe, definitely one of my family favorites.
I love it because it’s filling, vegan, nourishing, and deliciously creamy without a single drop of heavy cream. Also, I love to add a touch of this flavorsome parsley pesto: its garlicky punch is definitely one of my favorite kitchen essentials and takes this soup to the next level.
I serve this butternut squash and chickpea soup with good crusty bread like these easy panini rolls or this quick flavorsome focaccia, and it makes such a delicious weeknight meal for the whole family.
Plus, it’s easy to make. Just cook a big batch and enjoy all week long; it’s always perfect to warm you up after a long day.
What ingredients you need
- Canned chickpeas
- Butternut squash
- Rosemary or bay leaves
- Potato (optional)
- Olive oil
- Turmeric (optional)
- Low-sodium vegetable broth
- Parsley pesto (optional, but recommended!)
- Salt & pepper
How to make it
(The full recipe is at the bottom of the page)
- Saute’ diced onion in olive oil
- Add garlic and turmeric
- Stir in the rest of the ingredients and bring to the boil
- Reduce the heat and simmer until the butternut squash is soft
- Blend part of the soup and return it to the pot
- Serve topped with parsley pesto and crusty bread.
NOTES & RECIPE TIPS
- Chickpeas: this convenient nutrient-dense food is a terrific cupboard staple, perfect to add plant-based proteins to this butternut squash soup.
- Butternut squash: this is absolutely a must in this season. It’s healthy, inexpensive, keeps well for weeks and it’s so versatile, perfect to make this soup so nourishing and velvety.
Any kind of squash will work just fine in this soup.
- Texture: I love creamy soups, but I’m not a big fan of using cream or butter in my simple everyday recipes. However, I found that a cubed potato works so well, during cooking the cells of the potato break down, releasing starch and thickening the liquid. Then I blend separately half of the soup and then I return it to the pan to mix chunky bits and creamy soup.
- Turmeric: this powerful antioxidant and anti-inflammatory golden spice provide incredible health benefits and a lovely golden color. It’s definitely one of my favorite spices, and I try to make room for it in most of my soups including this lovely butternut and chickpea soup.
- Flavors: the deeply aromatic rosemary and the garlicky parsley pesto deliver plenty of flavor.
If you look for more healthy soups:
- Italian white bean soup
- Green lentil soup
- The best white bean soup
- Easy pea and mint soup
- Spicy red lentil soup
If you make this butternut squash and chickpea soup, let me know!
Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
Butternut squash and chickpea soup
- 1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
- 1 medium-sized onion, diced
- 2 garlic cloves, chopped
- 1 ground turmeric (optional)*
- 2 cans (15oz-450grams each) chickpeas, rinsed and drained
- 2 cups (250 grams) squash, cubed
- 1 (150 grams) medium-sized potato, cubed
- 3 cups (720 ml) vegetable broth*
- 1 sprig fresh rosemary (or 1/4 tsp of dried rosemary)
- ½ tsp salt, or according to your taste
- freshly ground black pepper
- 1 handful fresh parsley leaves, chopped
- 1 small garlic clove, pressed or grated
- 1 Tbsp extra virgin olive oil
- ¼ tsp chili flakes
- In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.
- Add turmeric, chili flakes and garlic and stir for about 1 minute.
- Add the rest of the ingredients, a pinch of salt and bring to the boil.
- Reduce the heat, cover the pot and let it simmer for about 20 minutes, stirring occasionally.
- When the butternut squash is soft, remove the pot from the heat.
- Remove the sprig of rosemary, transfer half od the soup into a blender, puree until smooth, and return it back to the pot.. Mix well, taste and adjust seasoning according to your taste.
- Serve with a drizzle of extra virgin olive oil, fresh parsley and crusty bread.
Parsley pesto (see notes)
- Blend the parsley leaves with the garlic and the extra virgin olive oil (2 Tbsp if you like more dressing). Alternatively, you can chop parsley and garlic and mix them with the olive oil.
- Parsley pesto: you can either make a small quantity of pesto following the recipe, it’s enough for 4 servings. Alternatively, if you have plenty of fresh parsley, you can follow this recipe and make a big batch of pesto, use some for the soup, and then freeze the rest according to the recipe card.
- Leftover: it keeps well in the fridge for up to 3 days. It’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
- Rosemary: I’ve got a massive bush of rosemary in my garden, and I always use a fresh sprig. If you use a fresh rosemary sprig, keep in mind it will lose its leaves into the soup. They don’t bother me, but you might want to take them off before serving, or to chop them before cooking : )
- Turmeric: this spice adds a lovely color and great health benefits since it works as a powerful antioxidant, anti-inflammatory, and anti-cancer spice when combined with a pinch of black pepper.
Although turmeric is not as commonly used in Italian cooking, I love adding some of this golden spice to my soups, but feel free to skip it.