When the leaves turn golden and there's a chill in the air, nothing hits quite like a warm, velvety bowl of butternut soup with curry and chickpeas. This easy butternut squash soup is the kind of dish you’ll come back to all season long—comforting, a little spicy, and deeply satisfying. The natural sweetness of roasted butternut squash pairs beautifully with earthy curry spices and the hearty bite of chickpeas. It’s one of those fall soups recipes that feels indulgent, yet it checks all the boxes for healthy soup recipes too.
Cozy Curry Butternut Soup with Chickpeas
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course, Soup
Cuisine Middle Eastern, South Asian
Baking sheet (for roasting the squash)
Large Pot or Dutch Oven
Blender or immersion blender
Chef’s knife and cutting board
Wooden spoon
For the Soup Base
- 1 medium butternut squash about 2.5 lbs, peeled, seeded, and cubed
- 2 tablespoons olive oil plus extra for roasting
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons curry powder mild or hot, your choice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional, for a little kick
- 4 cups vegetable broth
- 1 15 oz can coconut milk
- 1 15 oz can chickpeas, drained and rinsed
- Salt and pepper to taste
- Juice of half a lemon
Optional Toppings
- Toasted pumpkin seeds
- Fresh cilantro
- A swirl of coconut cream or yogurt
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and caramelized at the edges. This brings out a deep, sweet flavor that defines the best roasted butternut squash soup.
Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Stir in the garlic, ginger, curry powder, cumin, and cayenne. Cook for another 2 minutes until the spices are fragrant.
Simmer the Soup
Add the roasted squash to the pot along with the vegetable broth and coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes.
Blend Until Creamy
Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, work in batches and be careful with the hot liquid. You’re aiming for that dreamy butternut soup recipe creamy texture that makes you sigh after every spoonful.
Add Chickpeas
Stir in the chickpeas and simmer for another 5–10 minutes. Season with salt, pepper, and a squeeze of lemon juice to brighten everything up.
Serve It Up
Ladle into bowls and top with pumpkin seeds, a drizzle of coconut cream, and fresh cilantro if desired.
Pairings
This butternut squash soup pairs beautifully with warm, crusty sourdough or a slice of toasted whole grain bread. For a heartier meal, serve alongside a roasted beet and arugula salad with goat cheese. A crisp white wine like Sauvignon Blanc or even a light cider also works wonders with the subtle sweetness of the squash and the warmth of the curry.
FAQs
1. Can I use canned squash or acorn squash instead of fresh butternut?
Yes! Canned squash can be used in a pinch, though roasting fresh squash (or even roasted acorn squash) will give you a richer flavor. Acorn squash soup has a similar vibe, but butternut squash soup is sweeter and creamier by nature.
2. What kind of squash is best for this recipe?
Butternut squash is the go-to here, especially for creamy butternut squash soup. It blends up beautifully and has a mellow sweetness. This also falls under one of the most beloved butter squash soup and roasted butternut squash recipes you’ll make over and over.
3. Is this an anti-inflammatory soup?
Absolutely. With ingredients like ginger, turmeric (if you add it), garlic, and squash, this soup has plenty of anti-inflammatory goodness baked in.
4. Can I make this soup ahead of time?
Yes, it stores well in the fridge for up to 4 days and tastes even better the next day. You can also freeze it for up to 3 months—just hold off on adding the chickpeas until reheating for best texture.
