Butternut Squash Soup

This recipe is an old favorite. Until Brook made up a batch recently, I had nearly forgotten about it because I’m on my own eating it in this household (ask Jason what he thinks about chickpeas).


  • 1 butternut squash (about 2 pounds)
  • 1 medium onion, chopped
  • 1 tablespoon (more or less) butter
  • 4 cups chicken broth
  • 2 cans diced tomatoes
  • 2 cans chickpeas/garbanzo beans, drained and rinsed
  • 2 teaspoons cumin (maybe a pinch more)
  • salt and pepper to taste


  1. Microwave the butternut squash for 2 minutes (makes it easier to peel)
  2. Cut in half lengthwise, scoop out the seeds and gook (think pumpkin carving), and peel the outer skin off.
  3. Cut the squash into 1/2-inch cubes (should look like this).
  4. Meanwhile, sautee the onion in melted butter (while you fuss with the squash).
  5. When the onions are soft, add the remaining ingredients plus the squash.
  6. Bring to a boil, then reduce heat and simmer until the squash is tender, about 30 minutes.

One Response

  1. Brookos, You’re crazy. The chickpeas are there–sixth ingredient (third from the bottom).

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