Heartwarming Fall Vegetables Soup With Butternut Squash, Chickpeas and Kale

Fall Vegetables Soup

I’ve never quite understood why soup has such a poor reputation: “it’s boring”, “it’s for sick people”, “it’s not a meal”, and the list goes on… Even when I used to live in the DR where it’s hot and humid all year long, I still loved those days when my mom would have soup made for us as the main course of a meal. That would usually happen on a  gloomy, rainy day though, so I do understand the association of a warm, comforting bowl of soup with chillier temperatures and bad weather.  But comforting is the first word that comes to mind when I think of soups, as they are one of the things that help me get through the cold in this transition from fall to winter.

This soup in particular is my current favorite and once you try it, I’m sure you will agree that the combination of ingredients here is just perfect. I mean, who doesn’t love butternut squash soup? So take that and add chickpeas for extra protein, carrots and a whole bunch of kale for bite and a boost of nutrients and you have yourself a complete, super healthy vegetarian meal.

The ginger root provides extra warmth and together with the asafoetida it aids digestion and adds flavor.


Remember, your soup will only be as good as your ingredients, so try to use fresh veggies and organic products if possible.

Heart Warming Fall Vegetables Soup With Butternut Squash, Chickpeas and Kale
Prep time
Cook time
Total time
Recipe type: Entree, Soup
Serves: 4-6
  • 700 g./1.5 lb./1 small Butternut Squash
  • 250 g./0.5 lb./3 small carrots, peeled and finely sliced
  • 1 bunch of fresh curly or Siberian kale, washed, hard stems removed and finely chopped
  • 400 g./1½ cups cooked and drained chickpeas
  • A pinch of asafoetida (hing) or 1 medium yellow onion, finely chopped
  • 1 inch piece of ginger root, peeled and finely chopped
  • A sprig of fresh rosemary, whole
  • 5 small leaves of fresh sage, chopped
  • 1 L/4 cups low sodium vegetable broth (homemade or store-bough)
  • 250 ml/1 cup water
  • 2 Tbs. organic unrefined extra-virgin coconut oil
  • 1 tsp salt and pepper to taste
Roast the butternut squash:
  1. Preheat the oven to 218°C/425°F
  2. Cut the squash in half length wise. Place both halves on a baking sheet lined with parchment paper. Take to the oven and roast for 20 - 25 minutes. Do not over roast the squash. It will cook further in the soup.
  3. Halfway through the squash roasting time, heat the oil in a big sauce pan or pot.
  4. Cook the onion on medium heat for about 5 minutes or until tender. If using hing instead, cook in the oil for a minute. Add the ginger and the chopped carrots and continue cooking for 5 more minutes.
  5. Add the chickpeas, vegetable broth, water, herbs and salt and bring to a boil. Reduce the heat to low and continue cooking, covered, for 20 minutes, until all vegetables are tender.
  6. Meanwhile remove the squash from the oven and allow to cool so that you're able to handle it. Gently remove the peel with the help of a knife and cut in bite-size pieces .
  7. Add the squash to the soup, along with the chopped kale, stir, cover and cook for 10 more minutes.
  8. Taste for seasonings and adjust to taste.
  9. Serve inmediately
Asafoetida has a strong pungent aroma, but once cooked in oil the taste resembles that of onions, so there's no need to add onion if you decide to use it.


I warranty you that this hearty soup will nourish not only your body, but also your soul.



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  1. Irina says

    Sooo delicious! Especially I like the idea about roasting the squash! I am going to try to cook such soup tomorrow! Thank you for the idea! Good luck!

  2. Laura says

    this sounds so good! Will definitely have to give it a go! I totally agree with you too about soup! One of my favourite meals, especially in the winter and it is a good way to make sure my family is getting fluids as well.


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