Creamy Butternut Squash and Chickpea Soup

Soup is my jam. But not just any soup. I don’t really like those plain, mostly thinned-out brothy-y soups. I need a hearty, chunky soup. And if there’s a thin broth, there better be a whole bunch of goodies in there and not just a few straggly pieces of noodles. Enter this amazing creation. This could almost be classified as a dump skillet meal because I had this squash in the fridge for so long I forgot about it. When I rediscovered it, it didn’t look as brightly orange as it had been, but I wasn’t in the mood to make squash so I threw it in the freezer. Then, the next day it just didn’t sit well with me and I felt like I needed to create an amazing meal with it. And outta nowhere I came up with this amazing soup. But here’s the crazy part: After I made it and let it sit for awhile, the broth ended up tasting exactly like tikka masala sauce! If you know my food vibes, I’ve mentioned a bunch of times that Indian food is hands down one of my favorites. And I’d unintentionally made the sauce to one of favorite Indian dishes! I couldn’t believe it. So a random science experiment of a creation ended up yielding not one, but two recipes. And although the sauce is very tikka “masala-y”, with the squash and chickpeas, it definitely has it’s own vibe and holds it’s own as a soup. But, feel free to only create the sauce and add some tofu or vegan chick’n cutlets for a bomb chick’n tikka masala. I mean seriously, look how far I’ve come. I went from making a tikka masala dish that included using a jarred version of the sauce, to accidentally and unintentionally making that very sauce from scratch while trying to make a completely different recipe. Started from the bottom, now I’m here!

butternut squash and chickpea soup

What You’ll Need:

  • 2 cans of chickpeas, drained (15.5 oz)
  • 4 cups cubed butternut squash
  • 3 cups fresh baby spinach (frozen spinach can also be used)
  • 1 can tomato paste (6 oz)
  • 1 can coconut milk (13.5 oz)
  • 1 tbsp. +  1 tsp. curry powder
  • 1 tbsp. cumin
  • 1 tsp. ground cinnamon
  • 1 tsp. black pepper
  • 1/2 heaping tbsp. salt

What to Do:

  1. Place a large pot (at least a 3 qt. pot) on low heat.
  2. Add chickpeas, squash, coconut milk, and tomato paste to pot and stir together gently until well mixed.
  3. Keep uncovered and reduce heat to a low simmer. Let soup begin to heat up and once it starts to bubble, begin adding in seasonings.
  4. Add salt, pepper, cumin, cinnamon, and curry powder to soup. Stir and mix until well blended. Let soup simmer for approximately 3-5 minutes.
  5. Add spinach to soup and mix until well blended.
  6. Continue to simmer uncovered, stirring occasionally until squash and chickpeas are tender, approximately 20 minutes.

*To Make Tikka Masala Sauce Alone*:

  1. Combine coconut milk, tomato paste and all seasonings in a pot over a simmer heat.
  2. Mix all ingredients together until well blended, and let simmer until sauce begins to bubble.
  3. Remove from heat and let sauce cool. Store sauce to use for homemade tikka masala, or for any other dishes.
  4. You can also use this sauce for my tikka masala recipe instead of the jarred sauce!

Date posted on Instagram: 12/26/18

Author: thevegangirlnyc

Vegan foodie in New York City. Saving the animals, the planet, and my health one meal at a time.

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