Butternut Squash and Chickpea Soup Recipe for Thanksgiving Warm-Up

Warm, comforting, and packed with flavor, butternut squash and chickpea soup is the perfect dish to cozy up with on a chilly day. This recipe combines the natural sweetness of roasted butternut squash with the earthy richness of chickpeas, creating a harmonious blend of flavors. Whether you're a fan of vegetarian cuisine or simply looking for a nourishing meal, this soup is sure to satisfy your taste buds and warm your soul.

As a lover of hearty soups, I've experimented with various combinations of ingredients over the years. Butternut squash and chickpea soup quickly became one of my favorites due to its creamy texture and delightful balance of flavors. The first time I made this soup, I underestimated the power of the roasted butternut squash. It added a depth of sweetness that elevated the dish to a whole new level. Since then, it has become a staple in my kitchen, especially during the fall and winter months.

Ingredients

• Butternut squash — 1 medium-sized, peeled, seeded, and cubed
• Chickpeas — 1 can (15 ounces), drained and rinsed
• Onion — 1 medium-sized, chopped
• Garlic cloves — 3 cloves, minced
• Vegetable broth — 4 cups
• Ground cumin — 1 teaspoon
• Ground coriander — 1 teaspoon
• Smoked paprika — ½ teaspoon
• Red pepper flakes — ¼ teaspoon (optional, for heat)
• Olive oil — 2 tablespoons
• Salt — To taste
• Black pepper — To taste

Instructions

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Make sure the squash is evenly coated with the spices and oil.

3. Spread the seasoned butternut squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.

4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion becomes translucent and the garlic becomes fragrant.

5. Add the roasted butternut squash and drained chickpeas to the pot. Stir well to combine.

6. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.

7. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, work in batches and be cautious of the hot liquid.

8. Return the soup to the pot and season with additional salt and black pepper to taste. If desired, add red pepper flakes for a touch of heat.

9. Simmer the soup for an additional 5 minutes to allow the flavors to further develop.

10. Serve the butternut squash and chickpea soup hot, garnished with a drizzle of olive oil, a sprinkle of smoked paprika, and fresh herbs such as parsley or cilantro.

Dietary Restrictions

• Gluten-free — This butternut squash and chickpea soup recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.

• Vegan — This soup is vegan-friendly as it does not contain any animal products. It's a great option for those following a plant-based diet.

• Dairy-free — The recipe does not call for any dairy products, making it a delicious dairy-free option for individuals with lactose intolerance or dairy allergies.

Substitutions

• Chickpeas — If you don't have canned chickpeas on hand, you can cook dried chickpeas from scratch. Soak them overnight, then boil until tender. Alternatively, you can substitute with other beans such as cannellini beans or navy beans.

• Ground cumin and coriander — If you prefer a different flavor profile, you can experiment with other spices such as curry powder, turmeric, or garam masala. Adjust the quantities to your taste.

• Red pepper flakes — If you enjoy a spicier soup, feel free to increase the amount of red pepper flakes or add a dash of cayenne pepper.

• Olive oil — While olive oil adds a delightful flavor, you can substitute it with other cooking oils such as avocado oil or coconut oil.

Variations

• Roasted vegetable medley — For a heartier soup, you can add a variety of roasted vegetables such as carrots, sweet potatoes, and bell peppers. The combination of flavors and textures will create a satisfying meal.

• Coconut curry twist — To infuse the soup with a touch of exotic flavors, add a can of coconut milk and a tablespoon of curry powder. This variation will give the soup a creamy and aromatic profile.

• Herbaceous delight — Enhance the soup's freshness by adding a handful of fresh herbs such as basil, thyme, or rosemary. The herbs will add a vibrant aroma and elevate the overall taste.

Equipment

• Large mixing bowl

• Baking sheet

• Large pot

• Immersion blender or countertop blender

• Spatula or wooden spoon

Storage and Reheating

• Allow the soup to cool completely before storing.

• Transfer the soup to an airtight container or individual portion-sized containers.

• Refrigerate for up to 4 days.

• To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally.

Pro Tips

• Roasting the butternut squash — Don't rush the roasting process. Allow the butternut squash to caramelize and develop a rich flavor. This step adds depth to the soup.

• Adjusting the consistency — If you prefer a thicker soup, reduce the amount of vegetable broth. For a thinner consistency, add more broth or water until you reach your desired texture.

• Garnishing with flair — Get creative with your garnishes. Consider topping the soup with a dollop of Greek yogurt, a sprinkle of toasted pumpkin seeds, or a drizzle of balsamic glaze for an extra touch of elegance.

• Freezing for later — If you have leftovers or want to make a batch for future meals, you can freeze the soup in airtight containers or freezer bags. Thaw in the refrigerator overnight before reheating.

Butternut Squash and Chickpea Soup Recipe for Thanksgiving Warm-Up

Warm up your Thanksgiving with this hearty butternut and chickpea soup recipe, spiced with cumin and coriander. Check it out!

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Soup

Cuisine International

Servings 4 people

Calories 121 kcal

Equipment

• Large mixing bowl
• Baking sheet
• Large pot
• Immersion blender or countertop blender
• Spatula or wooden spoon

Ingredients

  

1x2x3x

• 1 medium-sized Butternut squash peeled, seeded, and cubed
• 1 can Chickpeas drained and rinsed
• 1 medium-sized Onion chopped
• 3 cloves Garlic cloves minced
• 4 cups Vegetable broth
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• ½ teaspoon Smoked paprika
• ¼ teaspoon Red pepper flakes optional, for heat
• 2 tablespoons Olive oil
• Salt to taste
• Black pepper to taste

Instructions

 

• Preheat your oven to 400°F (200°C).
• In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Make sure the squash is evenly coated with the spices and oil.
• Spread the seasoned butternut squash on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized.
• In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion becomes translucent and the garlic becomes fragrant.
• Add the roasted butternut squash and drained chickpeas to the pot. Stir well to combine.
• Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
• Using an immersion blender or a countertop blender, puree the soup until smooth and creamy. If using a countertop blender, work in batches and be cautious of the hot liquid.
• Return the soup to the pot and season with additional salt and black pepper to taste. If desired, add red pepper flakes for a touch of heat.
• Simmer the soup for an additional 5 minutes to allow the flavors to further develop.
• Serve the butternut squash and chickpea soup hot, garnished with a drizzle of olive oil, a sprinkle of smoked paprika, and fresh herbs such as parsley or cilantro.

Notes

• Roasting the butternut squash — Don't rush the roasting process. Allow the butternut squash to caramelize and develop a rich flavor. This step adds depth to the soup.

 

• Adjusting the consistency — If you prefer a thicker soup, reduce the amount of vegetable broth. For a thinner consistency, add more broth or water until you reach your desired texture.

 

• Garnishing with flair — Get creative with your garnishes. Consider topping the soup with a dollop of Greek yogurt, a sprinkle of toasted pumpkin seeds, or a drizzle of balsamic glaze for an extra touch of elegance.

 

• Freezing for later — If you have leftovers or want to make a batch for future meals, you can freeze the soup in airtight containers or freezer bags. Thaw in the refrigerator overnight before reheating.

Nutrition

Nutrition Facts

Butternut Squash and Chickpea Soup Recipe for Thanksgiving Warm-Up

Amount per Serving

Calories

121

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.2

g

1

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Sodium

 

1015

mg

44

%

Potassium

 

735

mg

21

%

Carbohydrates

 

29

g

10

%

Fiber

 

5

g

21

%

Sugar

 

7

g

8

%

Protein

 

3

g

6

%

Vitamin A

 

20615

IU

412

%

Vitamin C

 

42

mg

51

%

Calcium

 

112

mg

11

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Butternut squash soup, Chickpea soup, Comfort Food, Healthy soup, Vegetarian soup

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