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Butternut Squash and Chickpea Soup

Butternut Squash and Chickpea Soup

This recipe is completely unprocessed, seasonal, vegan, and super simple to make. It’s perfect for a chilly autumn afternoon; the soup will fill your house with a warm and spicy aroma.

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 40 minutes
Yield 8 servings
Calories 198 kcal
Author Tori Avey


  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion diced
  • 1 1/2 lbs cubed and peeled butternut squash
  • 3 1/2 cups cooked chickpeas or two 15 oz. cans additive free chickpeas, drained and rinsed
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • Pinch of cayenne
  • Salt
  • 3 cups fresh spinach leaves


  1. In a large pot, heat up olive oil over medium. Add the onion and sauté for about 10 minutes till softened.
  2. Add the butternut squash and cooked chickpeas to the pot. Cover with 2 quarts (8 cups) of hot water. Bring to a boil, then reduce to a simmer.
  3. Stir in the cumin, turmeric, cinnamon, cayenne, and 1/2 tsp of salt. Cover the pot, lid slightly vented.
  4. Let the soup cook for 20-25 minutes till the squash is tender.
  5. Take the lid off and stir in the fresh spinach leaves.
  6. Continue to let the soup simmer for 1-2 minutes till softened and wilted.
  7. Remove from heat. Season with additional salt to taste, if desired.
  8. Serve hot. May be served over steamed brown rice for a more filling entrée.

Recipe Notes

Kosher Key: Pareve