Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 medium butternut squash (approx. 2 lbs/900g), peeled, seeded, and cubed
  • 4 cups vegetable broth (1 liter)
  • 1 (15-ounce/425g) can chickpeas, rinsed and drained
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp red pepper flakes (optional, for a bit of a kick)
  • Salt and black pepper to taste
  • 4 tbsp plain Greek yogurt (about 60g), for topping
  • 2 tbsp chopped fresh parsley or cilantro, for garnish (optional)
  • 1 tbsp pumpkin seeds, for topping (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened and translucent. Add garlic and cook until fragrant.
  2. Add cubed butternut squash, cumin, coriander, and red pepper flakes (if using) to the pot. Stir to coat the squash with the spices.
  3. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender.
  4. Stir in the drained and rinsed chickpeas. Simmer for another 5 minutes to allow the flavors to meld.
  5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  6. Season with salt and pepper to taste. Ladle into bowls and top with a dollop of Greek yogurt, fresh herbs, and pumpkin seeds (if using).