Previ Culinary: Butternut Squash Chickpea Soup

Butternut Squash Chickpea Soup



Fall is the perfect time to enjoy the warm comfort of a homemade soup. Butternut squash makes a tasty pureed soup that also happens to be a great source of vitamin A, vitamin C, potassium, and fiber. We added chickpeas to ours to give it a creamier texture and to provide enough protein to make the soup a well-rounded meal option. This gluten and dairy free one-pot dish is packed full of nutrition and a simple choice for weeknight dinners.




1 butternut squash, skinned, seeds removed,  cut into large cubes (about 4 cups)

½ white onion, chopped

3 cloves garlic, chopped

2 tsp. olive oil

3 cups broth (can use chicken or vegetable broth) or water

1 (15 oz.) can of chickpeas, drained and rinsed

1 sprig fresh thyme, roughly chopped (about 2 tsp.)

5 leaves fresh sage, roughly chopped (about 2 tsp.)

1 tsp. salt

½ tsp. pepper

¼ tsp. nutmeg

¼ tsp. cinnamon



  1. Heat oil in a large saucepan on medium heat. Add onions and garlic; sauté for a 2-3 minutes until they start to brown.
  2. Add squash and broth into the pot and cover. Simmer for 10-15 minutes or until squash is tender.
  3. Next, add in chickpeas, fresh herbs, and seasoning. Cook for 10 more minutes on low.
  4. Carefully add hot soup in small batches into a blender or food processor, or use an immersion blender directly in the pan. Blend until smooth and serve. Garnish with chickpeas, if desired.



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