Creamy Butternut Squash and Chickpea Soup
Indulge in a bowl of creamy butternut squash and chickpea soup, a comforting dish perfect for chilly evenings. This velvety soup combines sweet roasted butternut squash with hearty chickpeas, creating a delightful harmony of flavors. Infused with aromatic spices and enriched with coconut milk, every spoonful feels like a warm embrace. Ideal for meal prep or as an impressive starter for gatherings, this soup is sure to become a favorite in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 6 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), halved and seeded
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the butternut squash halves cut side down on the baking sheet. Roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Scoop the roasted squash flesh into the pot, then add chickpeas, vegetable broth, coconut milk, cumin, and nutmeg. Stir to combine.
- Blend the mixture until smooth using an immersion blender or countertop blender (in batches).
- Warm the blended soup over low heat, adjusting seasoning with salt and pepper as desired.
- Serve hot, garnished with herbs or alongside crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg