Chickpea, Butternut Squash and Corn Soup 

by | Recipes and Meal Ideas

Are you in the mood for a hearty soup filled with nutritional goodness? This is the one for you!

  • 1 medium onion, chopped
  • 1 tsp rosemary, fresh, chopped
  • 2 cloves garlic, minced or pressed
  • 2 cups butternut squash, peeled and cubed
  • 2 Tbs olive oil
  • 1 tsp turmeric, ground
  • 3 cups chickpeas, canned, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups corn, frozen, defrosted
  • salt, to taste
  • black pepper, to taste


  1. Chop onion, and rosemary, and mince the garlic
  2. Peel and cube butternut squash (can use pre-cut or frozen)


  1. Sauté onion in olive oil to a large soup pot over medium heat until soft and fragrant
  2. Add turmeric, garlic and rosemary and stir to coat the onions – about 1 minute
  3. Add the rest of the ingredients, except the corn, and cover with vegetable broth
  4. Reduce heat and simmer with the lid on for 20 minutes, stirring occasionally
  5. Transfer half of the soup to a blender and purée until smooth
  6. Add purée soup back to pot, along with corn
  7. Stir and season with salt and pepper to taste
  8. Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes if desired
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