Spicy Butternut Squash and Chickpea Soup

3 reviews, 4.7 star(s). 100% would make again

Ready in 45 minutes

A nice hearty soup for a cold winter's evening.

I modify this recipe by cooking up 2 rashers sliced smoked bacon in the pot, cooking the onions down in the fat.

Also does nicely with chopped roast gammon added for non-vegetarian winter fare.


1 Butternut Squash
1 Onion
1 Red Chilli
1 tin Chopped Tomatoes
1 tin Chickpeas
2 Teaspoons Cumin
1 Teaspoon Cinnamon
2 Garlic
850 milliliters Vegetable stock; (1.5 pints)

Original recipe makes 4




Peel and chop squash and onion.

Crush Garlic Cloves

De-seed and finely chop chilli


Fry the onion for 3-4 mins at a high temp until brown. Add a little of the stock if needed to stop it sticking.

Add the chilli, garlic and spices, stir and cook for 15 seconds.

Add the butternut squash and stir to coat in the spicey mix. Add 3 tablespoons of stock, cover and leave to cook for 5 mins over a medium heat.

Add tomatoes, remaining stock and half the chickpeas, season well, stir, bring to the boil, then cover and cook over a medium heat for approx 20 mins or until the squash is tender.

Let it cool a little, blend, and then add the remaining chickpeas.



About 40 mins



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great soup!!
ummyunus 2y ago

Really nice soup, especially when smokey bacon is used at the start
Hendibird 3y ago

Time: About 40 mins Difficulty: Easy [I posted this recipe.]
UKSAHM 8y ago

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