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.

Why I Love This Recipe

We love this recipe because it combines comfort, health, and convenience in one warm, hearty bowl. The creamy sweetness of roasted butternut squash perfectly balances the earthy, protein-packed chickpeas, creating a satisfying texture that’s both smooth and slightly chunky.

Cooking it in a crockpot allows the flavors to meld together over time, making every spoonful rich and flavorful without constant attention. The blend of aromatic spices—like cumin, coriander, and a hint of cinnamon—gives it a cozy, slightly exotic twist that makes it more than just a basic soup.

Why It’s A Must-Try Dish

This soup is a must-try because it’s the perfect harmony of simplicity, nutrition, and flavor. The combination of tender chickpeas and sweet butternut squash creates a hearty, filling base, while the crockpot method ensures every ingredient absorbs the rich, aromatic spices for a depth of flavor that’s almost impossible to achieve on the stovetop.

It’s not just a soup; it’s a cozy, soul-soothing experience that warms you from the inside out, making it ideal for chilly days or when you need comfort food without heaviness. Beyond taste, it’s incredibly versatile—you can enjoy it as a light lunch, a nourishing dinner, or even a make-ahead meal for busy weeks.

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

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.