Butternut Squash Chickpea Soup

Kristine5 Ingredients, Dinner in a Dash, Gluten Free, Recipes, Soups & Stews, VegetarianLeave a Comment

Butternut Squash Chickpea Soup_2

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!)

Butternut Squash Chickpea Soup_3

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.

Butternut Squash Chickpea Soup_4

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.

Butternut Squash Chickpea Soup_1

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.

Butternut Squash Chickpea Soup
Prep time
Cook time
Total time
Recipe type: Side
Yield: 8 cups
  • 6 cups water (for a thicker soup, use 4 cups water)
  • 1 low sodium Herbamare broth cube
  • 1 regular Herbamare broth cube
  • 3 cups butternut squash (I used frozen, cubed)
  • 2 packed cups spinach (kale works too!)
  • 1 can (14 oz) chickpeas, no salt added, rinsed and drained
  1. In a large pot, add the water and allow to boil.
  2. Once water is boiling, add in the vegetable broth cubes.
  3. 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).
  4. Blend the soup in a blender or I used a hand blender as its much faster and no transferring of soup required.
  5. Once blended, return soup to pot if needed, add chickpeas and spinach and simmer for 10 more minutes until spinach is wilted.
  6. Serve.
Serving size: 1 cup Calories: 94 Fat: 1.8 g Carbs: 16.8 g Sugar: 1.9 g Sodium: 348 mg Fiber: 2.5 g Protein: 3.8 g
Disclaimer: This post was sponsored by Herbamare and the #howdoyouherbamare broth challenge. Thoughts and opinions are my own.