Curried Butternut Squash and Chickpea Soup (in a Soup Maker)

This Curried Butternut Squash & Chickpea Soup is naturally creamy, deliciously spiced, and made with just a handful of simple ingredients. Perfect for popping into your soup maker – especially if you love easy, fuss-free cooking.

Soup Ingredients

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Butternut Squash

I used 400g for a rich, creamy texture, but you can reduce the amount if you prefer a thinner soup. For extra flavour, you could roast the squash before adding it to the soup maker. Or, for a time-saving shortcut, frozen butternut squash works brilliantly too.

Onion & Garlic

One medium onion and two cloves of garlic. You can use frozen garlic and onions if easier.

Chickpeas

A 400g tin of drained and rinsed chicpeas gives body and a lovely nutty texture. They also boost the protein content.

Vegetable Stock

Add a vegetable stock pot or cube, then top up with hot water to the fill line in your soup maker.

Curry Powder and Turmeric

Use 1 teaspoon of curry powder (mild or medium depending on your preference) and ½ teaspoon of ground turmeric. Together, they create a warm, fragrant base with a golden colour.

Salt and Pepper – To taste

Season at the end once the soup is blended to get it just right.

Making It

Start by adding the chopped butternut squash, onion, garlic, and drained chickpeas to your soup maker jug.

Next, add your stock pot or cube and fill with hot water to the maximum line. Sprinkle in the curry powder and turmeric.

Pop the lid on and select the SMOOTH setting. Once the cycle is complete, have a quick taste and add salt and pepper if needed. I often find the stock provides enough seasoning, but adjust it to suit your taste.

Some soups can come out too thick – if this happens you can add some hot water or stock at the end and give it a quick blend.

Ladle into bowls and serve with a swirl of yoghurt or a sprinkle of fresh herbs if you like – it’s lovely with warm naan or crusty bread too.

More Recipe Tips

• Freezing: This soup freezes well. Let it cool completely and store in portions.
• Variations: Add a small chopped apple for a hint of sweetness or a touch of chilli for extra heat.
• Substitutions: Swap chickpeas for lentils or white beans if preferred.
• Serving Ideas: Delicious with naan bread, or top with toasted seeds for crunch.

More Butternut Squash Soup Recipes You Might Like

• Butternut Squash and Sweet Potato Soup
• Butternut Squash and Brie Soup
• Classic Butternut Squash Soup

I hope you like this butternut squash and chickpea soup maker recipe. Let me know in the comments if you end up making it.