So hearty and comforting! This vegan crockpot chickpea butternut soup might be the healthiest and tastiest soup you’ll ever make. It is super cozy yet light and brightened up with spices and fresh herbs. The soup cooks quietly in the slow cooker while you’re doing something, filling the kitchen with wonderful fall aromas. Make tonight!
Why you’ll love it
- Comforting & Nourishing: This soup is warm, hearty, and satisfying without being heavy on the stomach. Chickpeas and butternut squash make it filling and protein-rich, while spinach adds a boost of fresh greens. Coconut milk gives it a creamy texture that feels indulgent but still wholesome.
- Healthy & Versatile: Naturally vegan (and easily vegetarian – see tips below), full of fiber, vitamins, and plant-based protein, you can serve the soup as a standalone meal with a side of crusty country bread. Plus, it reheats beautifully and flavors deepen the next day!
Ingredients List for the Slow Cooker Chickpea Butternut Soup
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 1/2 medium red bell pepper, diced
- 1/2 medium green bell pepper, diced
- 3 cloves garlic, halved
- 2 cups butternut squash, peeled, and cut into 1/2 inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon Cayenne pepper,optional
- Pinch of black pepper
- 1 cup (240ml) coconut milk
- 1 cup (240ml) vegetable broth
- 2 cups fresh spinach
- 1 small sprig rosemary, for garnish
Ingredients Tips
- Butternut squash: A Fall favorite here at Eatwell101! We like its fragrant, nutty flavor and smooth texture.
- Chickpeas: The protein-rich backbone of the soup; it makes it meaty and filling.
- Coconut oil and coconut milk: They bring a flavorful creaminess that rounds out the soup.
- Fresh spinach: We add it at the very end of cooking so it wilts in the creamy broth and keeps all its nutrients!
- Onion and garlic: The base of aromatics for many soups. Use fresh garlic cloves.
- Red and green bell pepper: They add crunch, color, and vitamins.
- Spices and seasoning: Italian seasoning, Cayenne pepper, black pepper, and rosemary.
- Vegetable broth: We recommend low-sodium.
How to make it the Chickpea Butternut Soup
Well, you know that slow cooker soups are pretty simple, right? But here’s a quick breakdown of the recipe anyway, just for good measure:
- Load your crockpot – Add onion, bell peppers, garlic, butternut squash, and chickpeas to the slow cooker.
- Season & cook – Stir in Italian seasoning, cayenne, black pepper, coconut oil, coconut milk, and broth. Cook on High or Low until tender.
- Finish & serve – Stir in spinach until wilted, then serve hot!
Pro Tips for the slow cooker chickpea butternut soup
This crockpot soup is delicious and heartwarming, perfect for those long, chilly nights. Here are a few tips to make it even better:
- If you’re not a huge fan of chickpeas, you can go without them and do only veggies!
- This soup is 100% vegan, but you can substitute coconut milk for heavy cream. Just add the cream at the end of cooking, just before the spinach.
How and how long to keep the Crockpot Chickpea Butternut Soup
You can refrigerate the slow cooker chickpea butternut squash soup in airtight containers for up to 3 days, or freeze it for up to 3 months. Reheat the soup gently on the stovetop or in the microwave, adding more water or broth if necessary.
More soup recipes you might like
- Creamy Chicken Soup with Pasta and Spinach
- Instant Pot Keto Tuscan Soup
- Healthy Zucchini Tomato Italian Sausage Soup
- Sausage Parmesan Cream Cheese Soup
Crockpot Chickpea Butternut Soup
This vegan crockpot chickpea butternut soup might just be the heartiest and tastiest soup you'll ever make!
- 2 cups butternut squash, peeled, and cut into 1/2 inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 1/2 medium red bell pepper, diced
- 1/2 medium green bell pepper, diced
- 3 cloves garlic, halved
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon Cayenne pepper,optional
- Pinch of black pepper
- 1 cup (240ml) coconut milk
- 1 cup (240ml) vegetable broth
- 2 cups fresh spinach
- 1 small sprig rosemary, for garnish
Instructions
- Add onions, bell peppers, garlic, butternut, and drained chickpeas to the insert of your slow cooker.
- Add Italian seasoning, cayenne, and black pepper and stir to coat well. Stir in coconut oil, coconut milk, and vegetable broth to the crockpot and set to cook on High for 4 hours or Low for 6-8 hours.
- Once cooked, stir in spinach into the soup and reheat for about 4 minutes until spinach is wilted. Divide the crockpot chickpea butternut soup into bowls or shallow plates, garnished with fresh chopped parsley and rosemary, and serve immediately with brown rice, pasta, or on its own. Enjoy!
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Reviews (19)
Leave a reviewLeave a Reply
Laurel
2024-12-22 17:26:51
This was delicious! I added carrots, mini yellow potatoes, lots of spices. Thyme, basil, salt, pepper, Rosemary. I used two bell peppers. I left it chunky. I had to add extra coconut milk and vegetable broth. With all the Vegetables it wasn't enough. I cooked it on high for four hours. Then turned it to low and cooked it for two more hours. The Vegetables were perfectly cooked! Not hard or soggy. With all the spices, flavors, and Vegetables I put in. It was amazing and so delicious! I will make it again. My family loved it too! Thank you for the recipe.
Lisa
2023-11-02 08:52:54
I’m wondering if anyone has substituted almond milk for the coconut milk? I’m ready to start the crockpot but really don’t care for coconut milk. Help!
Mini
2023-10-18 23:47:46
This recipe has no flavour if you follow as is. I added 1/2 tsp salt, doubled the pepper and Italian seasoning and added a pinch of red pepper flakes, along with an extra cup of broth. It turned good with the changes.
XM
2023-10-08 12:02:52
Making it today but why are there no salt in this recipe?
Cathy
2023-09-04 17:17:37
I combined this soup with another recipe and used light coconut milk, frozen spinach, red/yellow/orange mini peppers (didn't have green),frozen butternut squash (for ease of prep), and added gnocchi and chopped asparagus. I left everything chunky except the squash which I pureed in the high speed blender. Delicious and creamy. This is a nice way to use what you have on hand-so many variations are possible.Thanks for sharing the recipe.
