Creamy Butternut Squash Chickpea Soup

I love butternut squash.  I don’t know if it’s the beautiful orange color, the creaminess of the flesh when cooked, or the natural sweetness.  My little guy has been a bit under the weather, so I made him this soup.  Rich in fiber, packed with vitamin A and vitamin c, and protein, it provides great nutrition in every bite.  It’s also good hot or cold, mix in a little plain yogurt and it’s perfect for soothing sore throats.


  • 2 Tbs extra virgin olive oil
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 1 tsp grated fresh ginger
  • 1 tsp turmeric
  • 1 medium butternut squash, peeled and cubed
  • 1 can of chickpeas, drained and rinsed
  • 2 cups chicken stock
  • 2 cups water
  • salt and pepper to taste


Heat the oil in a large, heavy-bottomed pot over medium heat and add onions.  Saute 2-3 minutes, then add garlic and ginger for another minute or so.  Add turmeric and saute about 30 seconds, followed by the butternut squash and chickpeas.  Mix everything together well, then add stock and water.  Bring to a boil, then reduce to simmer for 20 minutes, then allow to cool slightly.  Blend with an immersion blender or in batches with a regular blender (remember to vent the blender, since the soup is hot).  Serve with a dollop of plain yogurt.

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