Butternut Squash, Chickpea and Kale Soup

The weather is starting to cool off here, I am seeing a touch of color starting on some of the maple trees, and I am getting the comfort food cravings.  So I thought I would make some warming soup last week.  We had a few rainy days here, and it was just the thing to warm me up.  Especially the day Eric and I decided to go for a bike ride then got rained on half way through and had to ride an hour in the cold rain. I made some butternut squash, chickpea and kale soup!  One thing I am super excited about right now is squash coming into season. It is one of my favorite veggies ever!

For this I used half my butternut squash for soup and I used the other half to roast and stuff for dinner another day.  I love making home made soup. I don't think I have actually bought any soup at the store, especially canned since my Mom taught me to make soup when I was in college.  The flavor is so much better, and there is just no comparison.  Plus most soup is pretty cost effective to make anyhow, especially if it lasts for a few meals!  This one did for us!

This is really simple to make!  I used my favorite soup base, which is just celery, onions and garlic with a little thyme.  If you use a flavorful broth for this, it makes it even more delicious. I used some home made broth, but you can use store bought if there is one you like!  After the less tender veggies simmered, I added the squash and let it cook for the last 10 minutes or so just so it didn't get too mushy. Lastly the beans and kale. I like to add the kale at the last minute so that it retains more nutrients.  This is something I do often, add greens to my soup at the last minute to add extra goodness!

This soup turned out super delicious! I served it with some home made bread to dunk in it, and the broth was nice and flavorful. I love the sweet squash with the other savory veggies!  Which fall vegetable or fruit are you most excited about?  I love the squash but I am also excited for apple season!

Butternut Squash, Chickpea and Kale Soup
Serves 3-4


  • 1 tsp olive oil
  • 1/4 cup diced red onion
  • 4 stalks celery, sliced
  • 2 garlic cloves, minced
  • 1 tsp thyme
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 4 cups flavorful vegetable stock
  • sea salt
  • 4 cups cubed butternut squash
  • 1 1/2 cups cooked chickpeas
  • 2 cups fresh kale, torn into small pieces



  1. Heat the olive oil in a medium pan.
  2. Add onions and celery and sauté until tender.
  3. Add the garlic, tomatoes, thyme, sea salt, pepper, and filtered water.
  4. Bring to a simmer, and allow to cook until the veggies are very soft and the flavor has melded, about 20 minutes.
  5. Add the squash to the pot, and let cook for about 10-15 minutes.
  6. When the squash is tender, stir in the beans and kale until kale has just wilted.
  7. Serve!


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