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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, these crusty rolls, easy or this quick .

Top view of a bowl of butternut squash and chickpea soup with a spoon.

If there’s one thing I love about this weather, it’s soup. I love mixing seasonal ingredients, plant-based proteins, herbs, and spices to turn them into healthy comfort food.

In the last few weeks, this velvety butternut squash and chickpea soup, garlic , and have been my go-to soup recipe

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I love it because it’s filling, vegan, nourishing, and deliciously creamy without a single drop of heavy cream. Also, I love adding a touch to this flavoursome : its garlicky punch is one of my favourite kitchen essentials and takes this soup to the next level.

Plus, it’s easy to make. Just cook a big batch and enjoy it all week long; it’s always perfect to warm you up after a long day.

List of the ingredients

  • Canned chickpeas
  • Butternut squash
  • Rosemary or bay leaves
  • Onion
  • Potato (optional)
  • Garlic
  • Olive oil
  • (optional)
  • (optional, but recommended!)
  • Salt & pepper

The ingredients for this butternut squash and chickpea soup are arranged on a white marble table.

How to make butternut squash chickpea soup

(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.

creamy chickpea soup

NOTES & RECIPE TIPS

  • Chickpeas: this convenient nutrient-dense food is a terrific cupboard staple, perfect to add plenty of plant-based protein to any meal. If you’re into healthy chickpeas, you’ll love these fabulous
  • Butternut squash is a must in this season. It’s healthy, inexpensive, keeps well for weeks, and versatile, perfect for making this soup nourishing and velvety. Any 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 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 return it to the pan to mix chunky bits and creamy soup.
  • Turmeric: This golden spice provides incredible health benefits and a lovely golden colour. It’s one of my favourite spices, and I try to include it in most of my soups, including this lovely butternut and chickpea soup.
  • Flavours: The intensely aromatic rosemary and the garlicky parsley pesto deliver plenty of flavors.

    • creamy chickpea soup

    Recipe updated: originally posted in January 2020, I’ve tweaked the post adding more notes and new pictures.

    If you are looking for more healthy soups…

    If you make this butternut squash and chickpea soup, let me know!

    Leave a comment, rate it or tag a photo on Instagram. I would love to hear from you! x

    Butternut squash and chickpea soup

    This thick and creamy butternut squash and chickpea soup is quick to make, healthy, and the only thing it needs is hot crusty bread for dunking!

    Prep Time10
    Cook Time20
    Total Time30
    CourseSoup
    Cuisinevegan
    Keywordcreamy chickpea soup
    Servings4
    Calories326 kcal
    AuthorKatia
    • 1 Tbsp olive oil or extra virgin olive oil, plus more for drizzling
    • 1 medium-sized onion, diced
    • 2 garlic cloves, chopped
    • ½ to 1 tablespoon 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
    • ½ tsp salt, or according to your taste
    • freshly ground black pepper

    Parsley pesto

    • 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.

    Instructions

    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 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.