Butternut Squash & Chickpea Soup

There’s something about butternut squash that just is fall to me. Its golden color, subtle sweetness, and cozy comfort make it the vegetable I always reach for when the air gets crisp. This soup is one of my favorite ways to celebrate the season — silky smooth, plant-based, and made creamy with coconut & cashew yogurt.

I finish it with a drizzle of Brightland olive oil and a sprinkle of toasted pumpkin seeds for crunch. A handful of chickpeas stirred in at the end makes it hearty enough for a meal. It’s the kind of soup that warms you from the inside out — the perfect bowl for apple picking weekends, cozy nights at home, or leaf-peeping adventures.

🌿 Ingredients

• 1 medium butternut squash (2 ½–3 lbs), peeled, seeded, cubed

• 1 medium onion, chopped

• 2 carrots, chopped

• 2 cloves garlic, minced

• 1 tbsp Brightland olive oil (plus more for drizzling)

• 4 cups vegetable broth

• 1 can chickpeas (15 oz), drained + rinsed

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• ½ tsp nutmeg

• Sea salt + black pepper, to taste

• ½–¾ cup plain coconut & cashew yogurt (unsweetened)

• Optional: 1 tbsp cashew butter for extra richness

• Garnishes: toasted pumpkin seeds, extra yogurt swirl, drizzle of Brightland olive oil, thyme sprigs

🥣 Instructions

1. Roast the squash (optional but recommended): Toss cubes with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes until caramelized.

2. Cook the base: In a large pot, heat olive oil. Add onion + carrot, sauté for 5–7 minutes until softened. Stir in garlic + thyme.

3. Simmer: Add roasted squash, broth, nutmeg, salt + pepper. Simmer for 20 minutes.

4. Blend: Purée until silky smooth with an immersion blender (or carefully in batches).

5. Finish: Stir in coconut & cashew yogurt (and cashew butter if using). Taste and adjust seasoning.

6. Add chickpeas: Gently fold in chickpeas just before serving so they stay whole and hearty.

7. Serve: Ladle into bowls and garnish with a swirl of yogurt, drizzle of Brightland olive oil, and toasted pumpkin seeds.

✨ Serving Ideas

• Pair with crusty herb bread for dipping

• Serve alongside a fall salad (like my Maple Orchard Bowl)

• Make it the centerpiece of a cozy autumn dinner with friends

Fall to me is butternut squash — and this soup is my favorite way to bring it to the table. It’s creamy, nourishing, and comforting with just the right touch of elegance. Whether you’re sharing it with friends or enjoying a quiet moment with a warm bowl, it’s the kind of recipe that makes the season feel special.