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Butternut Squash & Chickpea Soup
40 min
Main
Soup
One-bowl / one-pot
Freezer-friendly
Servings
Total
40 minPrep
20 minCook
20 minFree from
soy
peanut
tree nut
sesame
gluten
Ingredients
Butternut Squash Soup
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1butternut squash, peeled, deseeded †
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1 Tbsp (6 g)curry powder
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1 tsp (2 g)ground coriander
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1 tsp (2 g)ground cumin
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½ tspground turmeric
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¼ tspchili flakes
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1 Tbsp (15 mL)vegetable oil
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1medium onion, chopped
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3garlic cloves, minced
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2 tsp (4 g)freshly grated ginger
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6medium tomatoes, chopped
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2 cups (480 mL)water
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1vegetable bouillon cube
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2 cups (328 g)cooked chickpeas
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1⅔ cups (399 mL)canned full-fat coconut milk
Serves well with
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fresh cilantro
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fresh lemon juice
Make your own
Directions
- Cut the squash into ½-inch (1 cm) cubes.
- Measure out the spices in advance to avoid burning them when needed later. Set aside.
- Add the oil, onion, and garlic to a large pot over medium-high heat. Cook for 3 - 4 minutes.
- Then, add the ginger and the spices. Cook for another 1 - 2 minutes, stirring throughout to toast the spices.
- Add the squash, tomatoes, water, and bouillon. Cover the pot and let it simmer for 10 - 12 minutes, or until the squash is tender.
- Use an immersion blender or standing blender to partially blend the soup.
- Stir in the chickpeas and coconut milk. Let the soup heat through.
- Garnish with cilantro and serve with a squeeze of fresh lemon juice and some vegan naan if desired. Enjoy!
Notes
- †1 peeled and cubed butternut squash yields approximately 18 oz (520 grams).
Storage
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 1 month.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 35%
• butternut squash
Proteins 19%
• cooked chickpeas
Fruits & Veggies 46%
• medium onion
• garlic clove
• freshly grated ginger
• medium tomato
Calcium
No significant sources of calciumFat
• vegetable oil
• canned full-fat coconut milk
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
What can I pair with butternut squash soup?
Butternut squash soup pairs deliciously with toasted bread, vegan naan, or a leafy green salad. You can also serve it alongside roasted veggies or a grain like quinoa for added texture and heartiness.
What can I use instead of a vegetable bouillon cube?
The vegetable bouillon cube and water can be substituted for vegetable stock or broth. You could also omit but the butternut squash and chickpea soup will be less flavourful. In this case, be sure to give the soup a taste test, and add more salt if you think it needs it!
Can I make butternut squash soup in an Instant Pot or slow cooker?
While we haven’t tried it ourselves, soup recipes typically work well in an instant Pot or slow cooker. For an Instant Pot, sauté the onions, garlic, and spices first, then add the remaining ingredients and cook on high pressure for around 10 minutes. For a slow cooker, combine all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours until the squash is tender.
What if I don’t have an immersion blender?
You can use a regular standing blender or food processor if you don’t have an immersion blender. Simply transfer the soup in batches, blend until smooth, and then return it to the pot. If you prefer a chunkier texture, blend for less time. Just be cautious with hot liquids, so let the soup cool a bit before blending, and keep the lid on tightly.
Leave a comment
AMAZINGGGGGGG!!!!
I followed the recipe to the word. Honestly, best soup ever! Thank you Pick Up Limes!
Absolutely loved this!!!
Is there a substitute for coconut milk? Do you think Greek-style (thick) yoghurt could work if added upon serving? I've made the soup without coconut milk and it was great (I increased the quantity of chickpeas and added some spinach after reading some comments here). I'm wondering though if I could also make a more creamy version :) Thanks!
Delicious soup , highly recommended
This recipe was so delicious! I left out the chickpeas and the coconut milk and it was still super yummy.
Excellente ! A faire et à refaire. Tout à fait à la hauteur en cas d'invités. J'ai mis à rôtir une partie de ma courge et les pois chiches pour les déposer par-dessus la soupe. Une réussite !
First time I made something with butternut squash and I nailed it! 😁 Thanks very much for this great recipe! I reduced the amount of some of the spices because I don't like too much spicy, and it's perfect.
Delicious 😋
I tried this recipe today and it gave me a generous big pot of soup.
I enjoyed it but prefer my soups to be more savoury…so I added some parsley and spinach plus a whole lot of ground pepper.
I made your curried zucchini recipe that you included in your more recent meal prep video. It is the second time I made it. I did add some onion before the zucchini was pan fried. I use it as a side and also under my egg in the morning….i am trying to add more veg to my diet.
Thank you Sadia and the team from Rita in Melbourne, Australia
So cozy
This recipe is a fun twist on a traditional Butternut squash soup. I'm wondering if anyone else has noticed how similar to Tikka Masala this tastes? Or maybe I did something wrong? I feel like the squash is overpowered by the spices a bit...
So so good. First time that i thought the photo doesn't do it justice. It is rich and creamy and just so comforting. I kept the chunks a bit smaller than on the picture and added carrot and parsnip and it came out divine.
Delicious and easy, loved it! I paired it with rice, and used soy milk instead of coconut (the stores had run out of it!). Turned out very well. Thank you!
This is super duper delicious. Definitely a new staple. I like to double the chickpeas and cook it down to make it more like a curry than soup but yummers either way.
I can't believe I haven't made this soup sooner! It is so delicious!
A fall favourite 🤤
My household said this is the best soup I’ve EVER made! Thank you it was delicious.
This is soooooo good and pretty easy to make. I also found frozen cubed butternut squash and it works just as well (so EXTRA easy cause I’m lazy).
Super creamy and delicious! Might reduce the chili flakes as it turned out quite spicy
I just made this soup, and it tasted sooooo good! Savory, cozy and delicious! I will be making it again. Thank - you for sharing it.
The soup was so good really enjoy it with the lemon in it. Another great lunch and tea to. So tasty 😋
Keep up the good work
Lovely, just the right amount of heat. Very nourishing. Will be making again
This soup is so dang good. We’ve made it twice in a week! Love every PUL recipe we make! The only mishap we keep having with this recipe specifically is the squash is not listed in the ingredients in the step for adding all the veggies in. It’s in the step description, but it might be helpful to put it into the ingredients as well for people like us who quickly glance and forget the squash every time 😅
Delicious! Was able to use home made vege stock. Also lemons and cilantro from my garden. Since summer is coming, next time tomatoes from the garden!
Just made a double batch of this soup and it is so delicious!!! I will definitely be making it often.
Sooo wholesome! Tasted great with that amazing blend of spices. I make this soup when I have some coconut milk left. Our kitchen smells heavenly while making this soup. Highly highly highly recommend it! My husband and I love eating this with toasted gluten-free bread.
Just great
Amazing flavour and so filling!
So yummy! One of my favorite soups 😋
Beautiful!!
Really easy and delicious soup !
So yummy thank you
Perfect for a drizzly night
Made this for lunch yesterday. We made a whole squash and almos finish it between my husband and myself, It was delicious
I was so excited to try this, but there was no squash in the supermarket anymore. So I tried it with sweet potato. I know it’s not the same recipe, but it was still so delicious!
This was truly delicious
Awesome!
Another exceptional recipe! We Loved it! Used fresh tomatoes because we had them on hand. Love the flavours. The chili flakes blend so well with the spices. We could eat this every other day.
Thanks again for sharing!👌
Made for lunch - really warming
Could you please recommend a good bouillon?
This soup is SOUPerb (pun intended😆) and adding some lemon juice makes it taste even better. I used a combination of squash and sweet potato as I didn't have enough squash for a full recipe. My partner loved it with some coconut yogurt on top.
It was absolutely delicious! Ended up adding some kale and another item bc I needed to use them and it turned out nicely.
Excellent soup. It felt so much like a curry that we ended up adding rice. Like others, we subbed canned tomatoes. My 15 month old kept asking for more.
Loved it! Very tasty and my kids enjoyed it as well! I didn’t have all 6 tomatoes so I added a bit of canned diced tomatoes to make up for the rest. If I wanted to add a bit of sweetness to the soup, would roasting the butternut squash before adding to the pot do the trick? Thanks for another great recipe and I also love using the app ❤️
Very yummy, had a large butternut squash so added a bit more to the spices and added black pepper. I didn’t have fresh tomatoes so used canned diced tomatoes with its juice, worked perfectly! This was a family hit for an easy dinner! Thanks Pick Up Limes for these excellent healthy recipes!
Sooo good! I will double the recipe next time. I added salt and pepper to suit my taste but didn't make any other changes. Thank you for another winner and contributing to my journey to eat delicious, nutritious plant-based food.
Just wonderful.
I played with it a little bit: Hokkaido pumkin, yellow lentils and nearly doubled the spices. Great as a soup but also as a curry base added with some more veggies and tofu. So versatile.
It's gonna become a Classic in my house. Thanks for the inspiration.
I made this soup for my after medical treatment Dinner. It was so nourishing and wholesome…real Soulfood!
We made this soup tonight, it was super delicious! My husband, who is a soup-lover, adores Sadia and the whole PUL-team for the soup-recipes! 💚💚 Thank you for this juwel! 🫶
Butternut squash is not usually my favorite. But, this soup was wonderful and so easy to make.
Recommended cooking time was spot on- squash was tender but not mushy.
We loved this cosy colourful soup recipe! It was so warming and delicious on a cold winters evening. I planned to serve it with naan but ended up with garlic ciabatta instead which was still very good. I also always love roasting the squash seeds as croutons too!
I had a butternut squash to use up so I prepped it yesterday and made this oh-so-colourful soup today for a very tasty lunch. I'm looking forward to leftovers for the next couple of days too 😀
I will definitely be making this again, and fresh naan or pita to go with it. (And I love that wanting to make this recipe made me mix up my own garam masala last night.)
I loved this recipe! It was perfect with naan bread and served it over rice the next day. Both were excellent. Will definitely make this again!
Made this delicious soup today. I used half the amount of spices suggested as we don’t love overly spicy food. This worked out perfectly for us on a very cold day here in Canada. Thanks so much.
This sounds perfect for today's dinner with the snow storm we're having here!
Curious if you could help me out: What would happen if I skipped the coconut milk and just added 3 cups of vegetable broth?
The soup is delicious and exceptional! Thick, slightly spicy and very filling. Already planning to bring it to the next family meal...
I found the flavor a and veggie content little light so added about 1/4 cup of spicy peanut sauce to it, 1 tsp of salt, 1/4 tsp pepper, 6 mushrooms sliced and 2 cups of broccoli florets and it was perfect for us. ❤️
This was soooo tasty.
I added 100 g yellow lentils for extra protein + a little extra water. I also decided not to blitz it, it was super delish 😍🤤
It’s a winner! Excellent with Naan. Will serve with basmati rice tomorrow.
The Make feature made preparing this soup easy and fun. I felt confident I was making it just as Sadia would. It's so delicious and comforting!
So delicious! Super easy to make and nourishing. I've added pumpkin seeds as a garnish, fits perfectly
Super tasty! 😋
Absolutely delicious! 😊
Very tasty and warming for winter. I couldn’t choose between this soup and the one with the butternut and the orzo. So I added some orzo to it along with raw baby spinach, which made it a satiating meal.
This was so good, and perfectly cozy for dinner on snow day
DELICIOUS!!!!!!
Very good with canned tomatoes (in Winter I don't want to buy fresh ones). I think next time I'll use only curry or only garam masala, not a mix of the two.
So delicious. Perfect for a cozy winter evening.
This is the best butternut squash soup I have ever had. Thank you PUL team for another amazing recipe!!!
Absolutely delicious! Wonderful recipe to add to our winter time soup rotation.
Amazing recipe! Thank you for sharing!
Tried this recipe last night. Came out really good. Only thing I’d change for my own taste is the amount of curry powder. If it’s not your thing, start out with less. Otherwise, it can be overpowering.
I, too, made it tonight for dinner. It was delicious!
Made it today for dinner. Great success! ❤️ the cilantro with the lemon is the perfect combination with these flavors👌