Photo of Chunky squash, chickpea & lime soup by WW

Chunky squash, chickpea & lime soup

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Adding legumes or grains to your soup – like chickpeas – will keep you feeling fuller for longer


Butternut Squash

1 whole, medium, peeled and cut into 2cm cubes

Ground Cumin

1 teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)


2 medium, finely chopped


2 clove(s), crushed

Root Ginger

1½ inch slice(s), grated

Coriander, fresh

1 teaspoon(s)

Ground Cinnamon

½ teaspoon(s), level

Chilli Powder

½ teaspoon(s), level

Lime Juice, Fresh

30 ml


1 medium, zest of and cut into wedges

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

2 cube(s), made up to 1250ml hot water

Chickpeas, cooked

1 can(s), large, drained, and rinsed


100 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Toss the butternut squash with the cumin, season well and mist with cooking spray. Put in a roasting tin and roast for 35-40 minutes until golden.
  2. Meanwhile, lightly mist a large pan with cooking spray. Add the shallots, garlic and ginger and cook for 3-4 minutes until soft. Season, add the coriander, cinnamon, chilli powder and lime zest, and cook for another minute, stirring well to combine.
  3. Stir in the chopped tomatoes and stock. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  4. Add the chickpeas, roasted squash and lime juice, then simmer for 15 minutes, until slightly thickened.
  5. Stir in the spinach and allow to wilt. Season and serve with the lime slices, or allow to cool completely and freeze in portions for up to 3 months.