Photo of Chickpea-Butternut Squash Soup by WW

Chickpea-Butternut Squash Soup

Points® value
Total Time
35 min
15 min
20 min
Cumin gives this bean-and-squash-based soup a nutty kick. The bold-flavored Parmesan cheese sprinkled over each serving adds a touch of richness. For a pop of color, garnish with chopped green onion or fresh flat-leaf parsley. If you start with a whole butternut squash, partially cook it so it will be easier to peel. Puncture the skin in several places with a knife and then microwave on high for 2 minutes. Or for a quicker alternative, purchase fresh cubed squash from your grocer’s produce section. To make this a meal, serve over couscous or riced cauliflower or pair it with hearty spinach salad.


Cooking spray

1 spray(s), or enough to coat Dutch oven


1 medium, chopped

Canned chickpeas

15 oz, rinsed and drained

Uncooked butternut squash

1 pound(s), peeled, seeded and cut into 1/2-inch dice

Canned diced tomatoes

14½ oz, undrained

Chicken broth

2 cup(s)

Ground cumin

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Grated Parmesan cheese

¼ cup(s)


  1. Coat a nonstick Dutch oven with cooking spray. Add onion and sauté; until onions are tender, about 3 to 5 minutes. Stir in chickpeas, squash, tomatoes, broth, cumin, salt and pepper; bring to a boil. (Note: Winter squash is easier to peel if partially cooked. Puncture the skin in several places with a knife and then microwave on high for 2 minutes.)
  2. Reduce heat to low, cover and simmer until squash is tender, about 15 minutes.
  3. Spoon soup into 6 bowls and sprinkle each with 2 teaspoons of grated cheese. Yields about 1 1/3 cups per serving.