Butternut squash Chickpea Soup (Perfect for fall)
If I had to chose one bean to eat for the rest of my life, that would definitely be chickpeas. They are high in protein and good for your gut health and there are so many ways to cook with them. My favorite and easiest way to enjoy chickpeas is in soups. Especially when using my beloved Instant Pot!
In this recipe I combined butternut squash, potatoes and more veggies with chickpeas and a mix of aromatic spices to make the most perfect hearty, creamy soup for fall! It will take you only 10 minutes to prep everything and if you’re using an instant pot, 20 minutes to cook! I used canned chickpeas but you can definitely use dry chickpeas as well (just make sure you soak them first!
- 2 cans chickpeas and aquafava (water from can) from one can
- Half a butternut squash (peeled and cut into small cubes)
- 2 small potatoes (peeled and cut into small cubes)
- 1 large onion (finely chopped)
- 3 carrots (cut into small pieces)
- 3 stalks celery (cut into small pieces)
- 2 cloves minced garlic
- 1 vegetable bouillon cube
- 3 tbsp extra virgin olive oil
- 1/5 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp cumin
- 1/4 tsp allspice
- 2 dry bay leaves
- Wash your vegetables, peel them and chop them into small cubes
- Turn your Instant Pot on select the Saute setting on high
- Add olive oil and saute your onions and garlic for about 5 minutes until they are transparent
- Add all your spices and salt (except for the bay leaves) and stir for a minute (this step is important in order for the spices to release their flavor then add about a cup of water
- Add your vegetables, the vegetable bouillon cube and enough water to cover the vegetables and let simmer for about 5, 10 minutes
- Add the chickpeas, aquafava and bay leaves, close and lock the lid. Select Soup function; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes
- If you would like your soup a little creamier, once you open the lid you can mash it to your prefered texture with a potato masher
- Let cool down a bit and then garnish with parsley leaves or crushed pepper and enjoy!