Butternut squash, chickpea and spinach soup!

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This soup is the ultimate comfort food!

For Butternut Squash
1 butternut squash, cut into 1 inch pieces
1 tsp sunflower oil
½ tsp salt

For the Soup
1 tbsp sunflower oil
2 medium sized onions, finely chopped
1 tsp salt
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp ground cumin
400g chopped tomatoes
400g chickpeas
400 ml boiling water
100g spinach leaves, roughly chopped
½ tsp sugar


– Preheat the oven to 200°C / 180°C with a fan.

– Add the butternut squash to a baking tray, drizzle with oil, and add ½ tsp salt. Put it in the oven and roast for 45 minutes.

– Add the oil to a large hot pan. Add the onions and cook for 5-8 minutes until starting to colour.

– Add the salt, ground cinnamon, chilli powder, and ground cumin. Stir through.

– Add the chopped tomatoes, chickpeas, and 400ml boiling water. Cover and cook for 35-40 minutes on low heat.

– Add the spinach, butternut squash, and sugar. Stir through and cook until the spinach has wilted.

Serve with some toasted and buttered sourdough!

6 thoughts on “Butternut squash, chickpea and spinach soup!”

  1. Chetna, I have your book, Healthy Indian, and in this recipe it says 1/2 tsp of chilli powder, not 1 tsp as listed above. Which amount is correct?

    • In the video, she uses 1 tsp … and some chilli flakes as a garnish … use your own taste / judgement … I’ve gone a bit off piste and added smoked paprika as well, its just my current add to everything …

  2. Sounds delicious. Could you also list measurements and temperatures of oven in Celsius for us here in the United States?

  3. For those that would like the temperatures in Fahrenheit and metric measurements, it’s best to look online on conversion charts. It’s a great way to learn the metric system. I love learning & opening my mind to learn new ways on cooking.

  4. I was recently diagnosed with wheat, egg, and cows milk allergies. This is a great recipe for a hearty vegetarian soup. I love the way the spices and onions come together. It was also a hit with picky eaters in our house, so that is a win. Thanks for the recipe Chetna!
    Also: if you plan on using for meal prep lunches (became yum), you can also leave the squash and spinach separate (if you like them less soggy).


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