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!
Table of Contents
Photo credit: © Eatwell101.com
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!
Photo credit: © Eatwell101.com
Key Ingredients in the Slow Cooker Chickpea Butternut Soup
- 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.
Photo credit: © Eatwell101.com
How to make it
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!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
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.
Photo credit: © Eatwell101.com
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.
Photo credit: © Eatwell101.com
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
Photo credit: © Eatwell101.com
Crockpot Chickpea Butternut Soup
by eatwell101
Yield: 4 servings
Prep Time: 10 min
Cook Time: 240 min
This vegan crockpot chickpea butternut soup might just be the heartiest and tastiest soup you'll ever make!
Ingredients
- 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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Leave 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.
Moira
2023-08-15 17:10:40
Loved it! Next time I will double the recipe. Perfect soup for summer!
kay_sea@hotmail.com
2023-01-04 14:34:32
add 1 cup white wine (i used a grigio) in addition to broth and coconut milk. it's sooo good!
Katy
2022-11-29 17:31:28
Absolutely delicious! All the ingredients worked perfectly together. I minced the garlic but otherwise followed the recipe exactly. One of my new favorite soups!
Nanci
2022-01-23 18:58:37
Sooooooo delish!!! I had green beans on hand instead of spinach. I’ll be doubling the recipe next time. It’s really good. Thanks!!
Katie
2022-01-23 17:39:39
I’m anxious to try this soup but is it possible omit the coconut oil? I don’t see the need for it in this recipe and was curious if anyone else omitted it as well. Im trying to do oil free as much as possible.
Diane
2022-01-16 18:47:42
Very good. Used kale. Cooked on stove top
Heather
2022-01-09 19:12:31
I really like the idea of this recipe! Love the peppers and chickpeas and seasonings! I was confused about the garlic - do the halves just stay in and get eaten? I probably would have preferred minced. Additionally, I used softer butternut squash (closer to puréed) because that is what I had, and it ended up sort of stringy. For those who made this with chunks, did they stay as softened chunks or become more purée-like in the end? I also toasted and seasoned the seeds from my butternut squash, and that was a great addition on top!
Donna
2021-10-30 08:40:48
ABSOLUTELY Delicious!! Made it exactly and loved that it was a thick soup and not watery! Would not change a thing! I will be making this regularly!! Also the crockpot make it easy to prep and leave!!!! ❤️ 💕 💗
Megan
2021-09-09 18:12:58
Delicious recipe! Turned out perfect
Liz
2021-08-10 17:50:28
This recipe didn’t have nearly enough liquid, I had to double the broth and milk.
jess
2021-01-18 15:49:32
made this recently! I added diced potatoes as well to make it a little more filling (had to add more liquid because of this). Another reviewer asked what type of coconut milk, I used canned coconut milk from the Thai brand. It has great flavor! I also cheated and used precut butternut squash because I hate cutting them myself :)
Jodi
2021-01-08 19:33:55
Was the coconut milk regular or the full fat in a can?
RevDrea
2020-12-01 18:07:36
I have made this recipe twice. And it came out great!! have gotten many compliments. Thanks for publishing it.
Whitney M
2020-10-29 18:33:16
This soup is delicious! I will admit..I had my doubts with all those healthy things, and I generally don't cook with butternut squash. I made it exactly like you have written, with just a tad of freshly shredded parmesan added on top to serve. It came out thick and perfect for a cold evening.
