Garbanzo Butternut Soup

Nothing quite like a bowl of hearty soup to warm the cockles of your heart! This super-easy and fast fall favorite is full of protein and plant-powered nutrition and is a real crowd pleaser!

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Butternut Garbanzo Stew

Course Soup
Cuisine GF, Mediterranean, Vegan, vegetarian
Keyword butternut squash, chickpeas, garbanzos
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people
Calories 138kcal
Author Lucia Tiffany MPH


  • 3 cups butternut squash peeled, cubed (or 1-6” Squash or 1 lb.)
  • 1 med. onion chopped
  • 14½ oz can diced tomatoes (or 1 ¾ cups)
  • 15 oz can garbanzos rinsed, drained
  • 2 cups broth (vegetable or chicken style) (I like 1 T. chicken seasoning to 2 cups water)
  • ½ tsp cumin
  • ¼ tsp salt


  • Saute onions dry adding small amount of water if needed, until tender (3-5 min). Stir in garbanzos, squash, tomatoes, broth, cumin, and salt.
  • Bring to a boil. Reduce heat to low. Cover & simmer until squash is tender,about 15-20 minutes.


Calories: 138kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 528mg | Potassium: 690mg | Fiber: 7g | Sugar: 5g | Vitamin A: 11300IU | Vitamin C: 32mg | Calcium: 114mg | Iron: 3mg
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