Roasted Squash and Chickpea Soup
By Daniel Brooks · How To Cook Easily
Make a comforting roasted squash and chickpea soup with measured ingredients, clear steps, and flexible seasonal produce notes.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
About this recipe
Roasted winter squash, chickpeas, and warm spices make a creamy, filling soup for cool days.
Ingredients
- 2 pounds (900 g) peeled winter squash or pumpkin, cut into 1-inch cubes
- 1 medium yellow onion, cut into wedges
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 can (15 ounces / 425 g) chickpeas, drained and rinsed
- 3 cups (720 ml) low-sodium vegetable broth
- ½ cup (120 ml) canned coconut milk or whole milk
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- Toss the squash and onion with 1 tablespoon olive oil, cumin, paprika, salt, and pepper. Spread in one layer and roast for 25–30 minutes, turning once, until tender and browned at the edges.
- Warm the remaining tablespoon of oil in a large pot over medium heat. Add the chickpeas and stir for 2 minutes.
- Add the roasted vegetables and broth. Bring to a gentle simmer and cook for 8 minutes.
- Blend carefully until smooth, working in batches if needed. Return the soup to the pot and stir in the coconut milk and lemon juice.
- Warm gently without boiling, taste, adjust the seasoning, and serve. Refrigerate leftovers in a covered container for up to 4 days.