Butternut Squash & Chickpea Soup

Round Health
by Round Health
10 Servings
1 hr 20 min

This creamy Butternut Squash and Chickpea Soup is perfect for cozy days, combining the nutty sweetness of butternut squash with the richness of coconut milk and the subtle earthiness of chickpeas. The soup is flavored simply with sautéed garlic and onion to let the squash’s natural flavor shine through, creating a deliciously smooth and comforting dish. The coconut milk adds a velvety texture, while an optional addition of water allows you to adjust the thickness to your liking. Whether served as a starter or a hearty main, this soup is a wonderful way to enjoy seasonal flavors and warming spices in a simple, one-pot recipe.

Butternut Squash & Chickpea Soup
Recipe details
  • 10  Servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Ingredients
  • 1 large butternut squash, washed, peeled, and cubed
  • 1 white onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1 cup vegetable broth
  • 2-3 cups coconut milk
  • 1 can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • Additional water as needed (for thinning)
Instructions
In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until browned.
Add the cubed butternut squash, stirring briefly to combine with the onion and garlic.
Pour in the vegetable broth, coconut milk, and chickpeas, stirring to combine.
Cover and cook on medium heat for about an hour, or until the butternut squash is softened.
Using an immersion blender, blend the soup until smooth and creamy.
If a thinner consistency is desired, add water gradually until the soup reaches your preferred thickness. Season with salt and pepper to taste.
Serve warm, garnished with herbs or a drizzle of coconut milk if desired.
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