Butternut squash and chickpeas soup

Enjoy this vegetarian soup made with just a few ingredients: butternut squash, chickpeas, garlic, onion and tomatoes. A simple to make, and fast comforting soup to warm you up on any cold winter evening.


  • 4 medium size tomatoes, diced and peeled
  • 4 garlic cloves, minced
  • 1/2 medium size onion, finely chopped
  • 1 cup of dry chickpeas
  • 1 small butternut squash, diced
  • 2 tbsp. olive oil
  • 2 tbsp. chicken or vegetable broth powder
  • Salt and pepper
  • Water


Cook the chickpeas with enough water and a tablespoon of salt until tender. In the Instant Pot: Pressure cook for 15 minutes at high temperature. Reserve.

In a large pot fry the garlic and onion for a couple of minutes. Add the butternut squash, cooked chickpeas and tomatoes, fry for a few more minutes. Add 1 liter of water or enough to cover all the vegetables. Season with chicken or vegetable broth, salt and pepper. Let it simmer 10 to 15 minutes or until the butternut squash is tender.

Serve warm, enjoy it with bread garlic.

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.