Spicy Chickpea and Butternut Squash Soup
Cozy up with a bowl of Spicy Chickpea and Butternut Squash Soup, a hearty, flavor-packed meal that's perfect for chilly evenings. This vegan soup combines the natural sweetness of roasted butternut squash with the bold kick of smoked paprika, cumin, and red pepper flakes, creating a perfectly balanced blend of fiery and comforting flavors. Nutrient-rich chickpeas and creamy coconut milk add a luscious texture and satisfying protein boost, while optional fresh spinach and cilantro enhance its freshness and vibrant color. Ready in just 45 minutes, this one-pot recipe makes an easy, wholesome dinner that’s both simple to prepare and a delight to eat. Serve it with crusty bread or on its own for a filling, plant-based meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground smoked paprika
- 0.5 teaspoon red pepper flakes
- 1 small (about 3 cups) butternut squash, peeled, seeded, and cubed
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup canned coconut milk
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach (optional)
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and red pepper flakes. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the cubed butternut squash and stir to coat the squash with the spice mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the butternut squash is tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until pureed. Be careful with hot liquids.
Add the canned chickpeas, coconut milk, salt, and black pepper to the pot, and stir to combine. Simmer the soup for an additional 5 minutes to heat through.
If using spinach, stir it into the soup and cook for 2-3 minutes, or until wilted.
Taste and adjust seasonings if needed.
Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve hot.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 10.9 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
