Spicy Butternut Squash and Chickpea Soup

My 4 year streak of not catching a cold is over. My immune system turned on me. Just like that. One day I’m basking in the glory of good health and the next I’m coughing my brains out.

Desperately needing soup, I dragged my sick self to the kitchen and whipped this up. While chicken soup is a known cure-all, I needed something fast without fuss and chicken was not a part of that equation.

A soup filled with garlic and spiciness from red pepper, chile powder and cumin to chase the pesky germs away was. One that included wholesome and nourishing good-for-you vegetables like butternut squash and swiss chard. Chickpeas for protein. And just because. They make me happy.

The result was instant relief. Warm and soothing. Hearty and delicious. Pure comfort.

I hate starting over. 5 years. I’m going to make it 5 years this time.

Spicy Butternut Squash and Chickpea Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 6 servings

Spicy Butternut Squash and Chickpea Soup

A spicy, vegetarian soup filled with butternut squash, swiss chard and chickpeas.


olive oil, for sauteing
1 yellow onion, diced
1 large carrot, diced small
1 stalk celery, diced small
sea salt and fresh black pepper
5 cloves garlic, minced
1 heaping teaspoon dried Mexican oregano, crushed between fingertips
1 teaspoon ground cumin
1 + 1/2 teaspoons chile powder
1/4 teaspoon ground red pepper or a small, fresh red chile, seeds removed, minced
5 cups vegetable or chicken broth
1 large butternut squash, peeled and cubed*
3 cups cooked chickpeas or 2 cans (14 ounce), drained and rinsed
1 small bunch swiss chard, thick stems removed, chopped


  1. In a large soup pot heat a few tablespoon of oil over medium-low heat; add onion, carrot and celery, season well with salt and pepper; cook 5-6 minutes, stirring often.
  2. Add garlic, oregano, cumin, chile powder and red pepper; cook 2-3 minutes, stirring often.
  3. Add broth, squash and chickpeas, season again with salt and pepper; bring to a simmer 20-25 minutes. Taste and reseason if needed, stir in swiss chard; cook 5 minutes or until squash is fork tender.
  4. *For easier peeling/cutting I microwave mine 2-3 minutes and allow to cool.

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  1. Deb in Hawaii says

    I’m sorry you got a cold but this certainly looks like something that would fix you right up. Love all the spice and flavor in it.

  2. Mary says

    Wel I have to admit I am fighting a cold – all the family has it and I’m determind I won’t – however I’m NOT going to wait  until I do to eat a huge bowl of this wonderful soup – so delicious with perfect ingredients – so hope you’re feeling heaps better
    Mary x

  3. Alexis L Irvin says

    this looks like just the thing to cure you! im impressed, i can barely make it to the shower when im sick, let alone cook!

  4. says

    I was expecting a pureed soup when I saw the title. I love this twist, as I’m getting a bit burned out with the traditional b nut squash soups I make. This version looks great, and it’s filled with all kinds of immune boosting goodies!

  5. says

    This is the perfect way to get healthy – I am a believer in soup. Your soup. This wonderful soup. And you are the illustrious Soup Queen – always tantalizing me with your creations. Just keeping sipping that stuff and take it easy and you will begin a new healthy streak in no time.

  6. says

    I know exactly what you mean. I made soup as well during our sickness and it was also vegetarian. This one looks comforting and nourishing. I hope you will feel better soon Reeni! I wish to you a quick recovery!

  7. says

    i am impressed to see you made such an awesome soup when your sick! hope you are feeling better, its amazing you have managed not to catch a one all those years!

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