A dream dish from One Thousand and One Nights? A bowl of soup to cozy up with all fall? Totally! This Middle Eastern butternut squash and chickpea soup hits all the right spots with its warming spices, fresh tomato passata base, and rich chickpea-powered creaminess—no coconut milk required.
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We all love a classic squash soup with coconut milk and a touch of curry. Dee-e-e-licious, I know!
But for some extra fun, let's swap out the coconut/curry combo for a whole new vibe.
Bold Middle Eastern Flavors
The Middle Eastern-inspired twist on the classic creamy squash soup is definitely A VIBE. This butternut squash chickpea soup is: Unusual. Unconventional. And: exceptionally good.
It's ...
- Savory
Think squash puréed with tomato passata and vegetable broth. - Rich and creamy
Thanks to plenty of filling chickpeas blitzed to creamy perfection. - Deeply flavorful
Bring in some Middle Eastern spices. Caraway adds a warm, earthy vibe (but don’t worry, it’s not gonna give you flashbacks of caraway bread). And sumac? Oh, sumac is the secret to everything here. Tangy, fruity, and seriously the life of this dreamy soup. Some turmeric is also in the mix because, yum—color and flavor, the perfect addition.
Sumac What?
Sumac is a tangy, lemony spice that’s super popular in Middle Eastern and Mediterranean cooking. It has a tart, citrusy flavor that adds a bright pop to dishes. You’ll often see it sprinkled over salads or hummus, and it’s a key ingredient in the spice blend za’atar. Here in Germany (where I live), sumac is easy to find in most big supermarkets, and literally in every ethnic grocery store. You can even snag on Amazon.
Butternut or Not?
Did someone say versatility?
Oh, I did.
Because you can use any squash that isn’t overly sweet for this soup. I usually go for ambercup squash (which is basically a dream since you don’t have to peel it!), but butternut is perfect, too. Just a heads-up—if you choose butternut, you'll want to peel it first.
That Color, Though ...
I haven't mentioned it yet, but now is the perfect time: This Middle Eastern squash chickpea soup is quick and it’s easy. And it’s the perfect thing to make when you need something that feels both comforting and a little fancy.
Let’s not forget the color. I mean, bringing ruby red tomato puree and sunset orange squash together? Of course, you’ll get the most vibrant, life-affirming red-orange hue. A deep, rich shade that screams cozy fall (or Indian summer) vibes.
Three things left to say:
- Make a big batch.
- Grab a spoon.
- Settle in for some serious fall squash soup goodness.
🍽 Recipe
Middle Eastern Butternut Squash Chickpea Soup (vegan)
Equipment
Ingredients
Soup
- 1 large butternut squash or medium ambercup squash
- 2 cloves of garlic
- 3 tablespoons rapeseed oil (or another neutral oil)
- 2 teaspoons ground turmeric
- 2 teaspoons ground caraway seeds
- 1 teaspoon sumac (or one tablespoon lemon juice + a sprinkle of lemon zest)
- 700 ml tomato passata (or purée)
- 1 liter vegetable broth
- 400 g cooked chickpeas
- Salt, to taste
Topping
- 200 g cooked chickpeas
- 4-5 stalks parsley
Instructions
- Wash the squash, cut off the ends, halve it, and remove the seeds and strings from the center. If you're using butternut squash, peel it first. Then, cut the squash halves into cubes.
- Peel and mince the garlic cloves.
- Heat the oil in a large pot and sauté the minced garlic over medium heat until fragrant and just beginning to brown.
- Add the cubed squash and spices (turmeric, cumin, sumac) to the pot, and sauté briefly until the spices become fragrant.
- Stir in the vegetable broth, tomato passata, and chickpeas.
- Bring everything to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the squash is tender (the time may vary based on the size of the squash cubes).
- Once the squash is soft, turn off the heat and purée the soup using an immersion blender or in batches with a regular blender.
- Add salt to your taste.
- Serve the soup garnished with extra chickpeas and parsley leaves.
I'm curious: What squash soups do you love? Let me know in the comments.
These are some delightfully creamy soups I can recommend you (or check out all soup recipes):
- Carrot and Sweet Potato Soup 🥕
- Creamy Celeriac Soup
- Indian Red Lentil Soup
- Leek & Cabbage Soup
- Roasted Zucchini Soup
- Springy Dill Soup 🌿
- Cream of Bell Pepper Soup
WIshing you planty of cozy delights,
Ramona
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