Curry Butternut Squash and Chickpea Soup

The hearty and filling soup can be made in the slow cooker or on the stovetop.  It's a little spicy, full of veggies, and flavored with curry powder and smoked paprika. 

To make the soup thick and creamy without adding milk or cream, mash the cooked butternut squash against the side of the pot when it's done cooking.  Butternut squash softens quite a bit once cooked.

If you enjoy butternut squash, I also have a recipe for butternut squash and carrot soup or chickpea butternut squash curry that uses red curry paste instead of curry powder. For more vegan curries, try creamy potato curry with coconut milk, butter bean curry with mushrooms, or vegan yellow curry with bok choy. For more plant-based soups, try orzo vegetable soup or potato and bean soup.

Recipe features

• Vegan, dairy-free, plant-based, gluten-free, and oil-free!
• Healthy, hearty, and creamy!
• Packed with veggies!
• No coconut milk, no cream, and no cashews!

Ingredient notes and substitutions

The recipe uses simple ingredients, but please see the recipe card below for the full list and exact measurements.

Butternut squash - If you can't find a 3-pound butternut squash, a portion of the needed squash can be substituted with sweet potatoes.  I haven't tried substituting all of the squash, just a ⅓ of the needed amount for the recipe.  Peel it, cube it, and add it to the soup when you add the butternut squash.  It does make the soup sweeter.  

Chickpeas - We use canned chickpeas for convenience.  They add texture to the soup, but as a substitute, butter beans should work well.

Red lentils - Red lentils break down during cooking, making the soup creamy.  I haven't tried substituting with green or brown lentils, which hold their shape more during the cooking process. For more red lentil recipes, try lentil vegan chili (with instant pot and stovetop instructions) or creamy red lentil dahl.

Lime juice - Fresh lime juice adds a pop of brightness to the soup.  It can be substituted with fresh lemon juice.

Tips

• If you are using kale, remove the stem and tear the leaves into small pieces.
• The soup will be hot, so after you add your greens, it will only take a few minutes for them to wilt in the soup (or a smidge longer if using kale).  Stir them into the pot towards the end of the cooking with the lime juice.  

Tips for busy nights

To make the meal in less time, prep the squash, onions, and carrots ahead of time.  They can be stored in the refrigerator in an airtight container for about 3 to 4 days. Prepping ahead of time is great for busy mornings (for the slow cooker method of cooking) or busy evenings (for the stovetop method). 

Not needing to cut the squash right before you cook saves time on busy nights.  If you've ever cut butternut squash, you know it can be labor-intensive.  To save even more prep time, try pre-cut frozen butternut squash for soups. 

How to make butternut squash soup with chickpeas

Slow cooker method

1. Add all of the ingredients except for the spinach (or kale) and lime juice to a slow cooker and stir together.
2. Cook on low for 5-6 hours or high for 3-4 hours.
3. When the soup is done, stir in the spinach (or kale) and lime juice.  It will only take a few minutes for the greens to wilt.
4. To make the soup creamy, mash the cooked squash with a spoon against the side of the pot.

Stovetop method

1. With the stovetop method, pre-measuring the spices helps the cooking process go a little smoother.

2. Preheat a soup pot or a large Dutch oven over medium heat.  

3. Add the onion and carrots, then cook until the onions are translucent and the carrots have softened for about 7-8 minutes.  Add a splash of water (if needed) to cook oil-free (or cook the onions and carrots in a neutral-tasting oil). 

4. Then add the garlic, curry powder, smoked paprika, ground cumin, ground coriander, salt, and cayenne pepper. Stir to coat the carrots and onion, and cook for about a minute.

5. Next, add the vegetable broth and deglaze the pan by using a wooden spoon to scrape off any cooked-on bits stuck to the bottom of the pan.

6. Then add butternut squash, chickpeas, lentils, and tomato paste.  Stir the lentils to prevent them from sticking together.

7. Bring to a boil, then lower to a simmer, and cook covered for about 20-25 minutes, or until the lentils and squash are tender.  Stir occasionally during the cooking process.

8. To make the soup creamy, mash the cooked squash with a spoon against the side of the pot.

9. Stir in the lime juice and spinach (or kale), and serve when the greens have wilted.

Storage

Refrigerator - Store in an airtight container in the refrigerator for about 5 days.

Freezer - Store leftovers in an airtight container for about 2-3 months in the freezer.  Leave about 2-3 inches of room from the top of the container for expansion when frozen.  The texture does change after being frozen.

Frequently asked questions

Related recipes

• Slow cooker whole food plant-based quinoa chili 
• Red lentil dahl with coconut milk
• Vegan potato curry with coconut milk
• White bean and potato soup
• Red lentil chili

I hope you enjoy the soup recipe! If you liked it, feel free to rate it and leave a comment.