About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Dalilah says

    4 stars
    Underflavored and watery, but fixed easily by using vegetable broth instead of water. Delicious when I added vegetable boullion. Even my meat-eating partner loved it and said I could cook it again anytime. Easy healthy recipe.

  2. Linda says

    5 stars
    Made this last year for a friend.. GREAT recipe. Have a question….may I use the water I cooked my soaked chickpea in as part of the water?

  3. Rebecca says

    I have leftover spinach and butternut squash from Rosh Hashanah and came to google to look for a recipe to use it up. Found this, and can’t wait to make it tonight! I love your site – I subscribed and can’t wait to read more 🙂

  4. Dolores Ungerleider says

    5 stars

  5. Brenda Rupkey says

    5 stars
    OMG, best soup ever!!! I have way too much though as my husband won’t eat all things healthy, lol. I have two large soup containers and two small soup containers (like you get from chinese takeout). I will eat the two small ones this week for sure but not sure how much more I will eat right away. How long will it keep in the refrigerator? Can I freeze it and if so, for how long?

    I only had one butternut squash so I threw in an acorn squash. I think the spices were perfect!! I also used chicken broth instead of water. Oh so yummy!!

  6. Juli says

    It was just okay as written. I’ve had butternut chickpea soup with similar spices at an event in the past, so I was really looking forward to trying this recipe. I used stock instead of water, but found it much too bland for my taste. I think I ended up doubling – if not tripling – the spices.

  7. Melissa Etter says

    5 stars
    Delicious soup! I threw in some quinoa, brown rice, onion powder, garlic powder, rosemary and black pepper. Those additional ingredients gave it an extra kick I was craving! Thanks for the great recipe!

  8. Cheryl says

    5 stars
    Just made this soup, added a little pepper for the hubby and it is a new favourite! Great quick meal for a fall weeknight 🙂

  9. Faith M says

    4 stars
    Hey Tori, quick question. I know you mentioned that this soup was low calorie, but about how many calories would you say per serving? I’m trying to watch my weight and I love this soup but I need to know for the purposes of staying on my diet and so that I refrain from overdoing it

  10. nancy gordon says

    5 stars
    served it to big group with home made loquat chutney, toasted pine nuts, pomegranate seeds and goat yogurt (not vegan)….it was exquisite…with muffins and salad…..yum thanks

  11. V says

    This looks delicious and easy to make. Love the idea of eating it with brown rice. Your blog is phenomenal, so glad i found it!

  12. Marta says

    5 stars
    I added some lime juice and used parsley instead of spinach, it’s going up there on the list of my favourite autumn soups!

  13. Margie MacKenzie says

    5 stars
    This is absolutely the best soup I’ve made in ages. I served it at a luncheon for 18 ladies (easily doubled) and it was by far the most popular menu item! I combined vegetable stock with the water, which added a really nice depth of flavor. Fortunately, I set some aside for my family and we have enjoyed it for 2 days. This soup will appear on many of my Autumn menus. Thank you!

  14. Margie MacKenzie says

    Thank you for another stunning recipe, Tory! I’m preparing a menu for a Middle Eastern-themed luncheon and this is a perfect fit!

  15. Angelica says

    Love the simplicity of this recipe. It was a little bland for me but still good. I used 1 quart vegetable stock and 1 of water. Next time I may try adding some garlic.

  16. Yvonne says

    5 stars
    Mine looks a little different but it was still tasty. We served it over brown rice. We will definitely make it again.

  17. abbe sloven says

    4 stars
    Sounds like a great soup only question is at the end do you remove the skin of the squash?? Also how do you cube the hard shell?

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