Butternut Squash and Chickpea Soup (Omnivore and Vegan Options)

This has been my favorite soup for a couple years. It’s rich, hearty, has loads of flavor and tons of texture–toasted nuts, chickpeas, soft squash. Totally delicious. It’s from the Feb 2009 issue of Better Homes and Garden magazine, and you can make it vegan simply by omitting the chicken and substituting vegetable broth for chicken broth.


Butternut Squash and Chickpea Soup (Omnivore and Vegan Options)
Recipe type: Soup
  • 1.25 lb butternut squash, peeled, seeded, and cut in ¾-inch pieces (4 cups)
  • 1 small onion, diced
  • 1 Tbsp curry powder
  • 1 Tbsp olive oil
  • 3 14-oz cans reduced-sodium chicken broth OR vegetable broth
  • 1 15-oz can garbanzo beans (chickpeas), rinsed and drained
  • ½ cup chopped walnuts
  • 1 tsp olive oil
  • ¼ tsp ground nutmeg
  • 1 deli-roasted chicken, cut up (optional--and I recommend taking it off the bones beforehand since that can take awhile)
  • ⅓ cup dried apricots, snipped (optional)
  1. Preheat oven to 425 degrees. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees.
  2. In 4-qt Dutch oven, combine roasted vegetables, broth, beans, and apricots (if using). Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cool about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
  3. Meanwhile, in bowl toss walnuts with 1 tsp oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted.
  4. Top soup with nuts and chicken, if using. Serve and enjoy!

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