Chickpea Soup with Butternut Squash
Sweet butternut squash, creamy chickpeas, and hearty rice simmer together in a lightly spiced broth with red onion, garlic, and thyme. A splash of white wine adds depth, and a crumble of feta on top gives the perfect tangy finish.
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
Calories: 280kcalCarbohydrates: 38gProtein: 10gFat: 6gSaturated Fat: 2gSodium: 480mgFiber: 6gSugar: 5g
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