There’s something deeply comforting about a bowl of warm soup on a chilly day—or even just after a long, tiring one. When that soup is made with the sweet nuttiness of butternut squash, the creamy earthiness of chickpeas, and a beautiful medley of warming spices, you know you’re in for a nourishing treat.
The Crockpot Chickpea Butternut Soup is a cozy, hearty, and healthy meal that practically cooks itself while filling your home with the rich, inviting aroma of comfort food done right.
This is one of my favorite soup recipes of all time. Why? Because it’s plant-based, gluten-free, incredibly nutritious, and oh-so-satisfying. The crockpot (or slow cooker) does all the heavy lifting while you go about your day. You just dump everything in, set it, and come home to a creamy, soul-warming dish that’s perfect for lunch, dinner, or meal prep for the week.
This soup is a must-try not just for vegans and vegetarians, but for anyone looking to incorporate more fiber-rich, plant-powered meals into their diet without sacrificing flavor.
It’s budget-friendly, packed with protein, and easily customizable to suit your taste preferences.
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Servings: 6 servings
- Calories per Serving: Approximately 280–320 calories (depending on coconut milk and add-ins)
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 1 stalk celery, chopped (optional, but adds great flavor)
- 4 cups vegetable broth (low-sodium preferred)
- 1 can (13.5 oz) full-fat coconut milk (or light for lower calories)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- Juice of 1 lemon (optional, for brightness)
- Fresh parsley or cilantro, for garnish (optional)
Directions for Cooking
Step 1: Prepare Your Ingredients
- Peel and dice the butternut squash into 1-inch cubes.
- Chop the onion, carrots, and celery.
- Mince the garlic and ginger.
Step 2: Load the Crockpot
- Add all the ingredients except the coconut milk and lemon juice to your slow cooker: butternut squash, chickpeas, onion, garlic, carrots, celery, olive oil, spices (cumin, cinnamon, turmeric, paprika), salt, pepper, ginger, and vegetable broth.
Step 3: Slow Cook
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the squash and carrots are soft and tender.
Step 4: Blend (Optional)
- For a creamier texture, use an immersion blender to partially or fully blend the soup directly in the crockpot. You can also transfer half to a regular blender, puree, and return to the pot. If you prefer a chunkier soup, skip this step.
Step 5: Stir in Coconut Milk
- Once blended (or not), stir in the coconut milk and lemon juice. Let it warm through for another 5–10 minutes on LOW.
Step 6: Taste and Adjust
- Taste the soup and adjust seasoning with more salt, pepper, or lemon juice if needed.
Step 7: Serve
- Ladle into bowls and garnish with fresh herbs like parsley or cilantro. You can also add a swirl of coconut milk or chili oil for presentation.
Tips & Variations
- Make It Spicier: Add 1/4 teaspoon cayenne pepper or a diced jalapeño for heat.
- Protein Boost: Stir in some cooked quinoa or lentils at the end for an extra protein punch.
- Cream-Free Version: Skip the coconut milk and use a splash of oat or almond milk, or just keep it broth-based for a lighter version.
- Add Greens: Stir in a few handfuls of spinach or kale during the last 10 minutes of cooking for added nutrients.
- No Butternut Squash? Try using sweet potatoes or pumpkin as a substitute.
Serving Suggestions
- With Bread: Serve alongside a slice of crusty sourdough or warm naan bread.
- As a Starter: Use it as a hearty appetizer for a holiday meal or family dinner.
- Topped with Grains: Add cooked brown rice, quinoa, or barley for a complete, filling meal.
- Toppings: Try with a dollop of Greek yogurt (or coconut yogurt for dairy-free), a drizzle of olive oil, toasted seeds, or crunchy croutons.
Conclusion
The Crockpot Chickpea Butternut Soup is a shining example of how humble ingredients can come together to create something incredibly satisfying and flavorful. It’s warm, comforting, and healthy—making it ideal for cold weather, busy days, or when you just want something nourishing without fuss. Whether you make it chunky or creamy, mild or spicy, this soup can be tailored to your taste and lifestyle. Plus, it makes for excellent leftovers and freezes beautifully!
This is a recipe that invites you to slow down, savor, and nourish both body and soul. If you haven’t added this one to your weekly meal prep rotation yet—now’s the time.
❓ FAQ
Q: Can I use dried chickpeas instead of canned?
A: Yes, but you must pre-cook them first. Dried chickpeas take too long to cook in the crockpot from raw. Soak overnight and simmer until soft before adding.
Q: How long does this soup keep in the fridge?
A: It keeps well in the refrigerator for up to 5 days in an airtight container. The flavors deepen over time!
Q: Can I freeze this soup?
A: Absolutely! It freezes well for up to 3 months. Let it cool fully, then store in freezer-safe containers or bags.
Q: What if I don’t have a crockpot?
A: You can make this on the stovetop. Simmer everything (except coconut milk) in a large pot for 30–40 minutes until soft, then follow the same blending and finishing instructions.
Q: Is this soup suitable for kids?
A: Yes! It’s sweet from the butternut and carrots, and not too spicy. You can omit the chili or reduce spices for a more kid-friendly version.
Q: Can I make it oil-free?
A: Yes. Skip the olive oil and sauté the aromatics in a splash of broth or water instead.
