Go Back
+ servings
overhead of two bowls of soup with chickpeas on top and spoons on the left

Creamy Butternut Squash Soup with Roasted Chickpeas

Roasting the butternut squash brings out its best flavor in this creamy, gluten-free and vegan soup. With hints of sage and thyme, this mouthwatering butternut squash soup is perfect for cozying up with all fall and winter. Add some roasted chickpeas on top for crunch!
Course Appetizer, Main Course, Soup
Cuisine American, Gluten-Free, Vegan
Keyword butternut squash, dairy-free, gluten free, meatless monday, soup, vegan, vegetarian
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Standing Time 5 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 292kcal





  • Preheat oven to 400°. Line two baking sheets that fit side by side on the center rack of the oven with parchment paper and set aside.
  • Place the drained and rinsed chickpeas on a clean kitchen towel to dry them. Spread them out and then cover with another clean kitchen towel. Gently rub the chickpeas back and forth with your hands. Uncover the chickpeas and discard any loose skins.
  • Place the chickpeas onto one of the parchment-lined baking sheets in a pile. Add 2 teaspoon of olive oil and ½ teaspoon salt and use your hands to coat. Set aside.
  • Add butternut squash to a mixing bowl along with olive oil plus salt and pepper to taste. Stir to combine.
  • Transfer the butternut squash to the other parchment-lined baking sheet. Add both baking sheets to the center rack of the oven. Roast the chickpeas for 30-40 minutes, carefully shaking the baking sheet to move the chickpeas around every 10 minutes. Roast the butternut squash for 40 minutes, stirring once halfway.
  • When the squash has about 5 minutes remaining, add chopped onion and wine to a 3- or 4-quart soup pot. Cook the onion over medium heat until translucent, approximately 5-7 minutes, stirring frequently.
  • Stir in sage, thyme and butternut squash. Cook for 5 more minutes, stirring frequently.
  • Add vegetable broth and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 20 minutes.
  • Remove from heat, uncover and let stand 5 minutes.
  • Using an immersion blender, puree mixture until no chunks remain, being careful not to splash hot liquid.
  • Stir in plant-based half & half. Cook for 5 minutes over medium heat, stirring occasionally.
  • Season with additional salt and pepper to taste.



  • For smoky roasted chickpeas, add 1 teaspoon of smoked paprika to the chickpeas before roasting.
  • If you prefer, you can purchase bagged roasted chickpeas to save time. I recommend the Biena brand
Soup can be stored in an airtight container in the refrigerator for up to 3 days. It can be reheated on the stovetop or in the microwave in a covered microwave-safe dish.
The roasted chickpeas can be stored at room temperature in a covered container for up to 5 days. To crisp them up again, place them on a parchment-lined baking sheet in a 400° F oven for about 5 minutes.
If you do not have an immersion blender, you can use a regular blender by carefully pureeing the soup in batches, being careful not to splash the hot liquid. Refer to your blender's instruction manual to ensure safety.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.


Calories: 292kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Fiber: 9g