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4.9 from 24 votes

Delicata squash soup with curried chickpeas and onions

Deliciously creamy comfort food, with a gently spiced topping. A great appetizer or lunch.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2
Calories: 235 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 14 oz delicata squash 400g (1 squash)
  • ½ onion
  • 2 tablespoon vegetable oil
  • ¼ cup chickpeas 4tbsp
  • ½ teaspoon curry powder
  • 1 cup stock 240ml eg vegetable, chicken

Instructions

    Cup of Yum
  1. Preheat oven to 375F/190C.
  2. Cut the squash in half lengthwise and remove seeds.
  3. Lay on baking sheet/tray cut side down and roast for 30min until tender.
  4. Meanwhile, slice the onion and cook in the oil about 15min until gently brown hen add the chickpeas. Cook another couple mins then add curry powder. Stir and cook a minute or two then remove from heat.
  5. Once the squash has cooked, to ensure it is smooth, you can scoop it out of the skin before blending. Or, roughly chop it and put in a blender with the stock. Blend until smooth.
  6. Serve topped with the onions and chickpeas.

Notes

  • I find the easiest way to blend soups like this is with an immersion/stick blender (affiliate link). Based on reader feedback, you may want to scoop the cooked flesh of the squash from the skin to ensure you don't get any tougher pieces in there.

Nutrition Information

Calories 235kcal (12%) Carbohydrates 27g (9%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 11g (55%) Sodium 480mg (20%) Potassium 794mg (23%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 2965IU (59%) Vitamin C 26.4mg (29%) Calcium 72mg (7%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 235

% Daily Value*

Calories 235kcal 12%
Carbohydrates 27g 9%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 11g 55%
Sodium 480mg 20%
Potassium 794mg 17%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 2965IU 59%
Vitamin C 26.4mg 29%
Calcium 72mg 7%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.