Fall is in full swing here in Vancouver. So, that means soup. Lots of soup. Want a soup that warms you up, is healthy, with no chopping required? Then, my friends, this is the soup for you! It only contains 5 ingredients, yet it is BIG on flavor and very little work to put together. Perfect for a warm lunch (or dinner for that matter!)
First, I must confess. I cheated. A little. Rather than using raw butternut squash, I used frozen, organic, cubed butternut squash. Let me tell you, that made this recipe ridiculously easy. Not to mention, I used the Herbamare vegetable broth cubes which are a different take on regular veggie cubes. They added so much flavor, and that extra “oomph”. No additional spices or salt was required.
The only thing that required a teeny bit of work was blending the soup before adding in the chickpeas and spinach. I simply did this as I wanted the squash blended in so it was a creamier result. Mission accomplished.
If you haven’t heard about Herbamare broth, its made by a well known company called A. Vogel. I’m already a fan of their seasoning salts and have used them for years. So naturally, when given an opportunity to try their broth, I was on board. What I really like about their broth cubes is that they are non-gmo, organic, vegan, lactose-free, no MSG and sustainably sourced. I urge you to look on the label of your current vegetable broth. Many on the market contain MSG. Yuck.
They come in a low sodium version as well. I decided to use a combo of both in this recipe to get the most flavor without adding a large amount of sodium.
I don’t know about you, but quick and easy soups are just the thing I need in my fall recipe folder. Considering this soup took about 20 minutes start to finish, I hope you make it sometime soon!
Follow the hashtag #HowDoYouHerbamare to get more recipes from bloggers using Herbamare.
- In a large pot, add the water and allow to boil.
- Once water is boiling, add in the vegetable broth cubes.
- Once dissolved, add in the butternut squash. Put on the lid and allow to cook until the squash is soft and cooked (about 10 minutes).
- Blend the soup in a blender or I used a hand blender as its much faster and no transferring of soup required.
- Once blended, return soup to pot if needed, add chickpeas and spinach and simmer for 10 more minutes until spinach is wilted.