Butternut Squash and Chickpea Soup
The perfect butternut squash and chickpea soup recipe
Butternut squash and chickpea soup is a firm favourite in the Splash of Taste kitchen, it’s easy to make and very tasty.
We make sure that the soup has a lift to it, so that it has a depth of flavour.
How do you make butternut squash soup better?
Adding in leeks and carrots help.
Layering flavours such as fresh rosemary, garlic, paprika and cumin certainly lift it.
For an extra level, you can add chili flakes.
We’ve also topped the soup with some delicious spiced chickpeas.
Do I need to peel butternut squash before cooking?
No, you don’t actually need to peel butternut squash if you don’t want to because the flesh of the squash goes soft, so you can scoop it out easily.
We peeled the squash mainly because it’s a habit hard to break but you really don’t need to!
How do you know when butternut squash is done?
The flesh of the butternut squash will go lovely and tender, normally after around 40 – 50 minutes of cooking in the oven.
If you struggle to put a spoon into it, then it’s not done.
How do you thicken up butternut squash soup?
Cornflour will help thicken the soup but if you follow our butternut squash and chickpea soup recipe, you won’t need to thicken it.
What can you serve with butternut soup?
There just seems something therapeutic about having a hot bowl of soup and a nice chunky piece of crusty bread to dip in it.
The thought of it makes my mouth water!
If you are not a bread person or you’re trying to watch your weight, then a fresh green salad would also be a wonderful accompaniment to the soup.
How to make an easy butternut squash and chickpea soup recipe
We’ve listed, in detail, how to perfect this delicious soup, just follow the steps and you’ll soon be enjoying a big bowl of it for yourself.
Enjoy!
BUTTERNUT SQUASH AND CHICKPEA SOUP
Utensils
Ingredients
Butternut squash and chickpea soup
- 2 tbsp Olive oil
- 1 tbsp Coconut oil
- 2 cups Vegetable stock
- 3 lbs Butternut squash
- 2 Leeks small ones
- 1 Carrot a large one
- 4 Rosemary sprigs
- 3 Cloves Garlic
- ¼ tsp Ground cumin
- ¼ tsp Smoked paprika
- Chili pepper flakes to taste according to your heat tolerance
- 1 Bay leaf
- Salt and pepper to taste
Chickpeas
- 14 oz Chickpeas
- 3 tbsp Olive oil
- 1 tbsp Zaatar
Instructions
Prepare the vegetables
- Heat your oven to 200°C
- Cut off the stem of the butternut squash, you can now either peel it or leave the skin on
- Carefully slice it in two, lengthways
- Leave the seeds in the squash, you can scoop them out easily when they are cooked
- Get your non stick baking tray (or line a tray with greaseproof paper) and lay the butternut squashes face up
- Now brush a small amount of olive oil on the cut side of each butternut squash half
- Add a sprig of rosemary to each of the squash half
- Put then in the oven and roast for approximately 40 – 50 minutes
- While that's cooking heat up 1.5 tablespoons of oil in your saucepan over a medium heat
- When hot add in the carrots, the leeks and the whole garlic cloves
- Now put in the smoked paprika, cumin and just enough chili flakes to suit your taste
- Let this cook for approximately 5 minutes giving them an occasional stir
- Now add in the vegetable stock and also the bay leaf and simmer for 15 minutes
- Add salt and pepper to taste
- When the quash is cooked, let it cool a little and then scoop the seeds out and then scoop the squash out of the skin (not necessary if you peeled them)
- Add the squash to the pan removing the bay leaf and most of the rosemary – don't worry if there's some still in there
- Place everything into the blender and blend until you have a smooth consistency – be careful you don't overfill your blender or it'll spray everywhere!
- Once it's blended, return it to the pan and gently heat it up stirring in the coconut oil
- Now open the can of chickpeas and carefully pat them dry (you don't want to crush them)
- With a little oil in a frying pan, fry them until they are lovely and brown, you'll need to make sure you turn them so they are evenly browned
- Now add in a pinch of salt and a teaspoon – or two- of zaatar
- Remove the chickpeas from the pan and place them on kitchen paper to soak up an excess oil
- Make sure the soup is piping hot
- Fill your bowl with as much soup as you'd like and then spoon a generous helping of chickpeas in the middle
- That's it, your done – now serve and most importantly enjoy!
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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I made this soup today for dinner. Firstly, after years of peeling & chopping the butternut squash I learnt that I can just cut it in half & place in the oven. It was so easy to scoop the flesh out. That’s a game changer ???????? The recipe was easy to read & I always need a photo of the finished dish to compare ???????? I hadn’t heard of Za’tar so just added some paprika & s&p to the chickpeas. The soup was amazing, we loved the chickpeas & I will definitely be making this again. Thank you Jane & Mandy ????????
We are so pleased that you enjoyed the soup! Yes, not peeling the butternut squash really IS a game changer – saves so much time! You can buy za’tar or make your own, we’ll put a recipe up for it soon – it’s lovely sprinkled on so many different things and worth trying. Thanks for taking time to leave a comment!
Absolutely love the tip about roasting with skin on. Much easier to remove flesh. The addition of chickpeas is a yummy idea, especially with some garlic oil or chilli oil in the pan.
We’re so pleased you enjoyed the soup!