Heavenly Creamy Cozy Butternut Squash and Chickpea Soup Recipe
Enjoy this Creamy Cozy Butternut Squash and Chickpea Soup, a healthy and gluten-free recipe perfect for comforting autumn evenings.
Servings: 4 bowls
Calories: 300kcal
Equipment
- Large pot
- immersion blender
Ingredients
For the Soup Base
- 1 large butternut squash peeled and diced
- 1 can chickpeas drained and rinsed
- 4 cups vegetable broth homemade or low-sodium store-bought
- 1 medium onion chopped
- 2-3 cloves garlic minced
For the Creaminess
- 1 can coconut milk full-fat
For Flavor Elevation
- 1 teaspoon cumin
- 1 teaspoon coriander
- to taste salt
- to taste pepper
Instructions
How to Make Creamy Cozy Butternut Squash and Chickpea Soup
- Prepare the Vegetables: Start by peeling and dicing the butternut squash; chop the onion and mince the garlic to enhance the flavors in your soup.
- Sauté: In a large pot, heat a splash of olive oil and sauté the onion until it turns translucent, about 5 minutes. Add the minced garlic, cooking for an additional minute until fragrant.
- Combine Ingredients: Toss in the diced butternut squash and drained chickpeas, stirring everything together. Allow to cook for 3-4 minutes, letting those delightful flavors mingle.
- Simmer: Pour in enough vegetable broth to cover the ingredients. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender and easily pierced with a fork.
- Blend for Creaminess: Stir in the luscious coconut milk and use an immersion blender to puree the soup until smooth and creamy, creating that comforting texture.
- Season & Serve: Taste your creation and adjust the seasoning with salt, pepper, and any extra spices you desire. Serve warm, ideally paired with crusty bread to soak up all the goodness.
Notes
Optional: Garnish with a sprinkle of fresh herbs for an extra pop of flavor. Store leftovers in an airtight container for up to five days or freeze for later enjoyment.