Butternut Squash Chickpea Soup

Butternut Squash Chickpea Soup

Soup for dinner!

Made this butternut squash chickpea soup with this and that from my pantry – sometimes the best meals are totally unplanned!

Butternut Squash Chickpea Soup

Serves: 4-6

  • 2 tbsp olive oil
  • 1 red onion- diced
  • 1 small butternut squash
  • 2 tbsp Cajun seasoning
  • 2 bay leaves
  • 2 tbsp salt
  • 4 cup vegetable broth
  • 1-1/2 cup frozen peas
  • 1-1/2 cup frozen veggie mix (carrots, corn, string beans, etc)
  • 1 can chickpeas - rinsed
  • 2 huge handfuls chopped kale
  • Fresh parsley
  1. Heat the olive oil in a large pot over medium heat, then add the onions and cook until fragrant.
  2. Add the squash, seasoning, bay leafs, salt and broth. Mix together, cover and let cook for about 15 minutes.
  3. Add the frozen pees and frozen veggie mix. Cook for another 5 minutes, or until thawed.
  4. Add the chickpeas and kale, then cook until the kale has wilted.
  5. Remove bay leaves and enjoy with fresh parsely on top!


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