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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