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Chickpea Butternut Squash Soup

Chickpea Butternut Squash Soup

The sweet and earthy butternut squash pairs perfectly with the creamy chickpea in this warming fall and winter recipe. This soup is like a hug in a bowl. It makes the perfect meal when you’re under the weather, or chilled by the rain and snow. Enjoy!

Prep Time: 20 minutes     Total Time: 70-80 minutes     Serves: 2

2 cups roasted butternut squash

1 clove of garlic

1 onion

2-3 cups vegetable broth

1 cup chickpeas

1/2 tsp sage

1/2 tsp nutmeg

1/2 tsp cinnamon 

1/2 tsp smoked paprika

1 tsp lemon juice


  1. Cut a medium butternut squash into chunks and roast in the oven at 400 degrees for about 30 minutes, or until tender.
  2. While the squash is roasting, mince your clove of garlic and chop your onion.
  3. Cook your onion and garlic on the stove until the onion has begun to turn clear. 
  4. When the squash is cooked, allow it to cool. Gently remove the skin from the outside of the squash.
  5. In a food processor, combine the roasted squash, onion and garlic, chickpeas, broth, sage, nutmeg, cinnamon, paprika and lemon juice. Process on high until smooth.
  6. Cook the soup over medium heat until its warmed through. Enjoy!


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