Spicy Chickpea and Butternut Soup: A Flavorful Vegan Delight
Recipe from the New England Soup Factory
Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12
Description
A delightful and hearty soup inspired by the rich and flavorful offerings at the New England Soup Factory. This spicy chickpea and butternut soup combines the natural sweetness of coconut milk with the earthiness of chickpeas and the richness of butternut squash. Its vibrant flavor comes from a medley of fresh vegetables, a hint of spice from Scotch bonnet pepper, and aromatic spices like ginger and coriander. A perfect dish for those who are looking for a vegan option that’s both satisfying and unique. Despite its creamy texture, this soup is completely dairy-free, thanks to the coconut milk, and it’s a dish that will quickly become a family favorite, especially for anyone who loves bold, savory flavors.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 3 tablespoons | For sautéing |
| Fresh garlic, minced | 1 clove | Adds aroma and depth of flavor |
| Onions, chopped | 1 medium | Sweetness and base flavor |
| Celery, chopped | 2 stalks | Adds crunch and earthiness |
| Carrots, peeled & diced | 2 medium | Sweetness and color |
| Canned tomatoes, diced | 1 can (14 oz) | For a rich tomato base |
| Tomato juice | 2 cups | Adds a tangy, rich flavor |
| Soy sauce | 2 tablespoons | Umami flavor and depth |
| Fresh lime juice | 4 tablespoons | Brightens up the soup with acidity |
| Canned chickpeas, drained | 2 cans (15 oz) | Protein-packed base |
| Fresh ginger, grated | 1 teaspoon | Adds a warm, zesty kick |
| Ground coriander | 1 teaspoon | Earthy and citrusy flavor |
| Scotch bonnet pepper | 1 small | Adds heat, adjust to preference |
| Coconut milk | 1 can (14 oz) | For a creamy, dairy-free base |
| Flaked coconut | 1/4 cup | Adds texture and coconut flavor |
| Fresh cilantro, chopped | 2 tablespoons | Garnish for a fresh, herbal note |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 254.2 kcal |
| Fat | 13.2 g |
| Saturated Fat | 8.7 g |
| Cholesterol | 0 mg |
| Sodium | 1006.5 mg |
| Carbohydrates | 31.9 g |
| Fiber | 6 g |
| Sugar | 9.2 g |
| Protein | 6.2 g |
Instructions
-
Prepare the base
Start by heating 3 tablespoons of olive oil in a large, heavy stockpot over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, stirring occasionally to prevent it from burning. -
Sauté the vegetables
Next, add the chopped onions, diced carrots, and celery to the pot. Stir occasionally and sauté for about 10-15 minutes, until the vegetables begin to soften and the onions turn translucent. This step will help to bring out the natural sweetness of the vegetables and create a flavorful base. -
Add the butternut squash and spices
Once the vegetables are softened, add the diced butternut squash, canned diced tomatoes, tomato juice, soy sauce, fresh lime juice, drained chickpeas, grated ginger, and ground coriander. Stir well to combine all the ingredients, and bring the mixture to a boil. -
Simmer until tender
Once boiling, lower the heat and let the soup simmer for about 30 minutes. During this time, the vegetables will become tender and the flavors will meld together. Stir occasionally to make sure nothing sticks to the bottom of the pot. -
Finish with coconut and cilantro
When the vegetables are fully tender, add the coconut milk, flaked coconut, and cilantro. Stir the soup to combine and heat through for another 5-10 minutes, ensuring everything is well incorporated. The coconut milk will add a creamy richness to the soup, while the flaked coconut will provide texture. -
Serve and enjoy
Once everything is heated through and the soup is rich and fragrant, remove from heat and ladle into bowls. Garnish with extra cilantro if desired, and serve hot. This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
Tips & Variations
-
Adjust the heat: If you’re not a fan of too much spice, you can either remove the seeds from the Scotch bonnet pepper or reduce the amount used. Alternatively, you can substitute it with a milder pepper like jalapeño for a more manageable heat level.
-
Make it a meal: For a more substantial meal, serve this soup with a side of quinoa or brown rice. Both will complement the flavors of the soup and add extra protein and fiber.
-
Storage: This soup keeps well in the fridge for up to 4-5 days. It also freezes beautifully, so you can make a big batch and store some for later. Just make sure to cool it completely before storing in an airtight container.
-
Add more vegetables: Feel free to add additional vegetables like spinach, kale, or sweet potatoes to increase the nutrition and flavor. These can be added during the simmering step for a hearty, vegetable-packed version.
Why You’ll Love This Soup
This Spicy Chickpea and Butternut Soup is a perfect balance of flavors—creamy coconut milk paired with the subtle sweetness of squash and the satisfying earthiness of chickpeas. With a hint of heat from the Scotch bonnet and the freshness of cilantro, it’s the ideal vegan dish that doesn’t compromise on flavor. Whether you’re serving it at a family gathering, packing it for lunch, or simply enjoying it on a chilly day, this soup is guaranteed to delight.
Enjoy this delicious, nourishing soup that combines the best of plant-based ingredients with bold, flavorful spices. It’s a hearty, satisfying dish that will make you feel warm and content from the inside out, and it’s perfect for those who are looking for a comforting yet vegan-friendly meal. Happy cooking!
