Sweet butternut squash, chickpeas, and rice simmer together in a lightly spiced broth with red onion, garlic, and thyme. A splash of white wine adds depth, while a crumble of feta on top brings the perfect tangy finish. This easy yet comforting butternut squash and chickpea soup is one you'll want to make on repeat.
Why You'll Love this Chickpea Soup:
- Warm and full of texture, this soup is perfect for when you need something nourishing.
- Easy One-Pot Meal. Everything simmers in one pot for minimal cleanup and maximum flavor.
- Naturally Vegetarian. Made with simple, plant-based ingredients and easily adapted to be vegan.
Jump to:
Key Ingredients:
- Butternut Squash: Sweet and tender once simmered.
- Chickpeas: Creamy chickpeas give this soup plant-based protein and texture.
- White Rice: Makes the soup extra filling and thickens the broth slightly.
- Red Onion & Garlic: Classic aromatics add depth.
- White Wine: Deglazes the pot and adds subtle acidity and complexity.
- Broth: Either vegetable broth or chicken broth.
- Herbs & Spices: A pinch of allspice and fresh thyme.
- Feta Cheese: Totally optional, but adds a really nice salty, cheesy contrast.
Dietary Swaps:
- Gluten-Free: Naturally gluten-free as written. Just double-check your broth label to ensure it's certified gluten-free.
- Dairy-Free/Vegan: Use olive oil instead of butter, skip the feta cheese, and stick with vegetable broth for a fully plant-based version of this soup.
Recipe Variations:
- Make It Curried: Add 1-2 teaspoons of curry powder or garam masala.
- Extra Veggies: Toss in chopped spinach, kale, or zucchini during the last 10 minutes.
- Use Sweet Potato Instead: Swap the butternut squash for cubed sweet potato for a similar texture with a slightly different flavor.
- Make it Creamy: Stir in ½ cup of cream or full-fat coconut milk at the end.
- Protein Additions: Add shredded chicken or cooked sausage for extra meaty protein.
How to Make Chickpea Soup with Butternut Squash:
- Sauté the Base: Cook red onion and butternut squash in butter until softened, about 6-8 minutes.
- Add Garlic & Chickpeas: Stir in sliced garlic and drained chickpeas. Cook 2-3 minutes.
- Deglaze with Wine: Add white wine and simmer briefly to lift flavor from the pan.
- Simmer the Soup: Pour in broth, add thyme, and simmer for 10-15 minutes until squash is tender.
- Cook the Rice: Stir in rice, cover, and simmer 15-20 minutes until fully cooked.
- Finish & Serve: Remove thyme. Add a pinch of warm spices, adjust seasoning, and top with crumbled feta.
Pro Tip:
- If your rice is absorbing too much broth, just add an extra splash to maintain a soupy consistency.
Storage & Reheating:
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm on the stove over medium-low heat, stirring occasionally. Add more broth if needed.
- Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and reheat on the stove before serving.
FAQs:
If you would like to play around with the spices in this soup, warm spices like cinnamon, nutmeg, allspice, and cumin work well with butternut squash.
Yes! Simply use vegetable broth, swap the butter for olive oil, and omit the feta or use a dairy-free alternative.
Cooking rice directly in the soup thickens it slightly, but you can cook it separately and add just before serving.
Yes, you can use a splash of lemon juice to maintain the complex acidity, or just omit it.
Add extra broth or water as needed during simmering or reheating to keep the desired soupy consistency.
More Vegetarian Soup Recipes You Will Love:
- Easy Chickpea Noodle Soup
- Quick & Easy Vegetable Soup with Pesto and Couscous
- Pasta e Fagioli Soup (Italian Pasta & Beans)
Recipe
Chickpea Soup with Butternut Squash
Ingredients
- 1 tablespoon butter or olive oil for vegan
- 1 cup sliced red onion
- 2 cups cubed butternut squash
- 2 tablespoons sliced garlic
- 1 can 15 oz chickpeas, drained
- ¼ cup white wine
- 3-4 cups vegetable or chicken broth
- 3-4 sprigs fresh thyme
- ½ cup white rice
- Pinch ground allspice or nutmeg & cinnamon
- Salt & pepper to taste
To Garnish:
- ½ cup crumbled feta cheese optional
- Freshly ground black pepper
Instructions
- Sauté the Base: In a large soup pot or Dutch oven, melt butter over medium heat. Add cubed butternut squash and sliced red onion with a pinch of salt and pepper. Cook, stirring occasionally, until onions are soft and translucent (6-8 minutes).
- Add Garlic and Chickpeas: Stir in sliced garlic and drained chickpeas. Cook for 2-3 minutes until garlic is fragrant and chickpeas warm through.
- Deglaze: Pour in white wine and scrape any browned bits off the bottom of the pot. Let simmer for 1 minute to reduce slightly.
- Simmer with Broth and Thyme: Add broth and thyme sprigs. Stir, bring to a gentle simmer, and cook for 10-15 minutes until butternut squash begins to soften but remains firm.
- Cook the Rice: Stir in rice, cover, and simmer for 15-20 minutes until rice is tender. Add more broth as needed to maintain desired consistency.
- Finish the Soup: Remove thyme sprigs. Stir in a pinch of allspice and adjust seasoning with salt and pepper.
- Serve: Ladle soup into bowls and top with crumbled feta and freshly ground black pepper if desired.
Notes
- Nutrition information is an estimate only and will vary according to specific brands, ingredients, and amounts used.
Nutrition
Tried This Butternut Squash & Chickpea Soup? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this super easy one-pot soup. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
A cozy vegetarian soup, with sweet and savory flavors.