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Indian-inspired Curried Butternut Squash & Chickpeas Soup

Indian-inspired Curried Butternut Squash & Chickpeas Soup

  • Author: Vasanti
  • Yield: 2 servings 1x


A seasonal, vegan soup with butternut squash, chickpeas & baby greens in a spiced coconut milk broth.


Units Scale
  • 2 tbsp coconut or any neutral oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp asafetida
  • 1/2 tsp turmeric
  • 2 cups butternut squash cubes (see FAQs & Notes + Variations)
  • 1 cup cooked chickpeas (about 1/2 of 15.5 oz/439g can) (see Variations)
  • salt, to taste
  • 1 tsp garam masala
  • 1 14 oz/400 ml can of light coconut milk
  • 2 handfuls of baby greens (like baby spinach, power greens, baby kale, baby chard, etc.), roughly chopped
  • 1 medium green onion, thinly sliced, for garnish
  • 45 sprigs of cilantro, leaves and tender parts of stems, chopped, for garnish
  • crushed red pepper, for serving
  • fresh ground black pepper, for serving


  • Heat the coconut oil in a pot over medium heat and when it starts shimmering, add the cumin, and mustard seeds, asafetida and the turmeric.
  • When the seeds splutter and the spices froth (in about 30 seconds), add in the cubed butternut squash along with the cooked chickpeas. Sauté for a 2-3 minutes.
  • Pour in the can of light coconut milk and stir combine well.
  • Season with salt and garam masala and and continue to heat uncovered, till it comes to a rolling boil, about 5 minutes.
  • Cook covered for 10-15 minutes on medium-low heat till the cubes of squash are fully cooked.
  • Stir in the chopped leafy greens and stir to combine.
  • Continue cooking on medium-low for about 2-3 minutes till the leafy greens soften and wilt.
  • Spoon into a bowl and serve hot, garnished with sliced green onions. Sprinkle with some red chili pepper flakes and crack fresh black pepper.
  • Alternatively, you can spoon it over steamed basmati rice or cooked quinoa.

Keywords: Weeknight Cooking, Quick & Easy, Comfort Foods, Healthy Recipes