Butternut Squash Soup With Chickpeas

Butternut Squash Soup With Chickpeas Recipe

This vegetarian hearty soup gets a kick from cayenne, turmeric and cumin. Serve it over brown rice or have it on its own, scrumptious either way. An excellent recipe to make inexpensive meals for a large family.

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Recipe Information

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Total Time

2 Hours 5 Minutes

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      • 3 Cups Canned Chickpeas
      • 2 Pounds Butternut Squash
      • 2 Tablespoons Extra-Virgin Olive Oil
      • 1 Yellow Onion (Diced)
      • 1/2 Teaspoon Ground Cumin
      • 1/4 Teaspoon Ground Turmeric
      • 1 Pinch Of Cayenne Pepper
      • 1/4 Teaspoon Each Salt & Ground Black Pepper (Or More, To Taste)
      • 1/4 Cup Parmesan Cheese (Optional, For Garnish)


  1. Rinse the butternut squash and cut in half. Remove the seeds without peeling. Then, cut squash into 1 1/2-inch cubes.
  2. In a large soup pan, heat oil over medium heat and sauté onion until caramelized. Add squash cubes, chickpeas, spices and enough water to cover the mixture and bring to a boil.
  3. Reduce heat to low and simmer, covered for about 1.5 hours. Season with salt, black pepper and simmer for about five minutes. If desired, garnish with Parmesan cheese.

Nutrition & Cost Facts


309 kcal


46 g


11 g


10 g

Cost Per Serving


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