This simple squash kale and chickpea soup is packed with flavour and really healthy too. A cozy soup for autumn/fall that’s real comfort food in a bowl and so easy to make.
What’s to love about this soup recipe
- This squash soup is super easy to make which is always a winner in my book
- Make full use of what’s available right now and kale and squash are always in supermarkets in autumn/fall and right through the winter too
- This is a seriously healthy soup that’s packed with goodness and really fills you up too
This squash, kale and chickpea soup really is a store cupboard soup as all the basics like the red lentils, chickpeas, onion, carrot and garlic will no doubt be lurking around your kitchen already.
From the spice cupboard you’ll need some ground cumin and coriander plus your usual salt and pepper.
You’ll also need stock. Stock cubes are fine here or use your own homemade chicken or vegetable stock.
Your other ingredients for this soup are the kale and a butternut squash and the juice of half a lemon.
Feel free to use pumpkin instead of butternut squash for this soup recipe.
Notes on chickpeas
If you are using dried chickpeas remember they have to be soaked and cooked first. Chickpeas from a jar are often far better than those in a can so look out for these jars in Lidl especially where they are often on offer from Spain.
How to make this soup
This squash, kale and chickpea soup is super easy to make I promise you!
It is simply a case of sauteing the onions with the spices for a few minutes then adding the garlic for a minute. Now chuck in the chopped carrot and squash plus the lentils, chickpeas and stock.
Let this simmer for 25 minutes then toss in the kale and add a dash of lemon juice, season to taste and cook for a final 5 minutes.
Make sure to cut out the thick ribs on the kale then roughly chop the leaves for your soup.
I like to serve this kale squash and chickpea soup with some simple Greek yogurt (here’s how to make your own homemade Greek yogurt) and some chopped spring onions.
I like my soup chunky but you can always blend this soup if you want it to be a smooth squash soup.
Some toasted chickpeas also make a nice topper for the soup or simply a swirl of olive oil.
How many does this serve
You’ll get 4 servings of squash kale and chickpea soup from this recipe.
Your soup will keep in the fridge for up to 4 days and you can freeze it for up to 6 months.
Looking for more delicious soup recipes? Then check these out before you go;
Or just check out my Soup Section for lots of great soupy inspiration!
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Squash Kale and Chickpea Soup
- 1 tbsp olive oil
- 1 onion finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 clove garlic minced
- 1 carrot chopped
- 150 g butternut squash chopped
- 400 g chickpeas
- 750 ml vegetable stock
- 4 tbsp lentils
- salt and pepper to taste
- 1/2 lemon juice
- 150 g kale chopped
- Saute the onion in olive oil for a few minutes with the spices and add garlic for 1 minute
- Add the carrot, squash, stock, lentils and chickpeas and cook for 25 minutes
- Season to taste and add the kale and lemon juice and cook for a further 5 minutes