Discover a simple yet delicious recipe for an Indian-inspired vegan soup that celebrates the arrival of the fall season with the star ingredient – butternut squash. This hearty and chunky soup features tender cubes of butternut squash, complemented by chickpeas and baby greens, all simmered in a mildly spiced coconut milk broth.
It also doubles up as a stew when served over a bed of steamed basmati rice or gluten-free quinoa for a comforting meal. Indulge in the warm and cozy flavors of fall with this comforting bowl of goodness, a true hug in a bowl.
Living in the Bay Area, we experience Indian Summers—a period of warm weather following the cool (and occasionally cold) summer season. Consequently, autumn graces us a bit later than in some other parts of the country. When the signs of fall do emerge, with a slight chill in the air and the changes in the colors of the leaves, I eagerly welcome the season with the quintessential and the classic fall vegetable—the beautiful golden butternut squash. I make it a star ingredient in my hearty, healthy Indian-inspired Curried Butternut Squash & Chickpeas Soup.
Growing up in Pune in India, the only type of squash that I had seen or had was the Indian pumpkin a.k.a kaddu. After my introduction to butternut squash, I tend to use it in place of pumpkin in the traditional Maharashtrian recipes that I grew up eating, like the spicy curry or use it to put Indian spin on the classic Butternut Squash soup, turning it into a smooth and puréed, Curried Butternut Squash Soup.
Butternut squash is a vegetable that gains popularity during the fall and winter seasons, and fortunately, it is widely available here. With its delicate sweet taste and pleasantly soft texture, it becomes a versatile ingredient in soups, salads, and even pizzas! Beyond its deliciousness, butternut squash offers numerous health benefits as it is rich in vitamins, minerals, fiber, and antioxidants.
My Indian-inspired Curried Butternut Squash & Chickpeas Soup
This year, I’ve come up with a new concoction – a chunky and creamy soup with butternut squash, as the key ingredient, along with chickpeas and some power greens (baby chard, baby kale and baby spinach) in light coconut milk curried broth. Crushed red pepper and freshly cracked black pepper add a nice kick to the sweet and mildly spiced coconut milk broth.
This vegan and seasonal soup is super flavorful and nutritious! It’s quite easy to make – simply add the ingredients one by one into a pot and let it simmer away, filling your kitchen and your home with the warm aromas from garam masala and the sweet scent of butternut squash and coconut milk…aah! It’s ready in minutes and is not only great as a hearty soup and also doubles up as a stew when served over a bed of steamed basmati rice or gluten-free quinoa for a comforting meal.
shortcuts to make it quick & easy
To make it easier on you, you can use precut or frozen cubes of butternut squash that are readily available at the grocery stores instead of peeling and cutting the squash on your own, which needs a bit of practice and can also be a bit time consuming. In addition, to speed up the process, using canned chickpeas works out very well. I always have a bag of baby spinach or some leafy greens like chard or baby kale, etc. in my refrigerator that I love to use. Its great for a vitamin boost and also adds a contrasting color and flavor to the soup or stew.
So cozy up and fill your belly with this delicious and heart warming soup with all the wonderful fall colors in a bowl! I have outlined step-by-step details below that you can follow and easily whip up this signature concoction in your own kitchen.
Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.