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Slow Cooked Butternut Squash and Chickpea Soup with Coconut Milk

A vegetarian and vegan soup recipe that is slow cooked. Perfect for this fall season and Thanksgiving!
Course Fall
Author Manju


  • Butternut Squash skinned and cubed - 2 cups
  • Olive Oil - 1 tablespoon + 1 tbsp
  • Yellow Onion - 1 chopped
  • Ground Cumin - 1 tsp
  • Ground Cayenne - ½ tsp
  • Salt - to taste
  • Crushed black pepper - to taste
  • Garbanzo Beans / Chickpeas - 1 can rinsed and drained
  • Water - 1 cup
  • Cilantro - ¼ cup + 1 tablespoon minced
  • Coconut Milk - ½ can


  • Set the crock pot / slow cooker to high and add the 1 tablespoon of olive oil to it. Toss in the butternut squash cubes and mix well in the olive oil. Close and let it cook.
  • In a saute pan, heat the 1 tablespoon of olive oil and add the onions. Saute till translucent. Throw in teh cumin, cayenne, salt and pepper and mix well.
  • Add this, water and the chickpeas to the squash in the crock pot.
  • Cover and let it cook for 3 hrs or so till all the flavors mix in well.
  • Remove the mixture from the crock pot and let it cool.
  • Once cold, add the ¼ cup cilantro and coconut milk and puree till smooth and creamy.
  • Warm it before serving and garnish with minced cilantro and more coconut milk, if you need.