New England Soup Factory's Spicy Chickpea and Butternut Soup

Warm up with the bold, comforting flavors of New England Soup Factory's Spicy Chickpea and Butternut Soup! This vibrant, silky soup blends the natural sweetness of roasted butternut squash with the subtle nuttiness of chickpeas and a satisfying kick from cumin, smoked paprika, and red pepper flakes. Coconut milk adds a luscious creaminess while keeping the recipe vegan, making it a perfect choice for plant-based eaters. Ready in just an hour, this easy-to-make soup is a nourishing and flavorful option for weeknights or special gatherings. Serve it piping hot, topped with fresh cilantro for a pop of brightness, and pair it with crusty bread for a complete, hearty meal. Whether you're craving a cozy dinner or a meal prep-friendly lunch, this spiced squash and chickpea soup is a must-try!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon red pepper flakes
• 4 cups, peeled and cubed butternut squash
• 3 cups, drained and rinsed cooked chickpeas
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped (optional for garnish) fresh cilantro
• 1 loaf (optional for serving) crusty bread

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, or until translucent.

Step 3

Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and red pepper flakes, cooking for 1-2 minutes until fragrant.

Step 4

Add the cubed butternut squash to the pot and stir well to coat in the spices.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer and cook for 20 minutes, or until the squash is tender.

Step 7

Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until smooth, then return it to the pot.

Step 8

Stir in the cooked chickpeas and coconut milk. Simmer for an additional 10 minutes to let the flavors meld.

Step 9

Season with salt and black pepper to taste.

Step 10

Serve hot, garnished with fresh cilantro if desired, and accompanied by crusty bread.

Nutrition Facts

Serving size	(3304.2g)

Amount per serving	% Daily Value*
Calories	3432.2

Total Fat 72.6g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 7274.0mg	0%
Total Carbohydrate 597.8g	0%
Dietary Fiber 97.5g	0%
Total Sugars 91.5g
Protein 125.1g	0%

Vitamin D 0IU	0%
Calcium 1071.1mg	0%
Iron 45.1mg	0%
Potassium 6887.0mg	0%

*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.

Source of Calories

Fat: 18.4%

Protein: 14.1%

Carbs: 67.5%