Air-fried butternut squash, chickpeas, and baby Dutch yellow potatoes tossed in an aromatic ras el hanout spice blend. The butternut squash is pureed and filled with chicken breast chunks, mushrooms, baby spinach, and crushed Calabrian peppers for heat. Indulge in this creative spin on Butternut Squash Chickpeas Chicken Soup.
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Cozy Meal Experience
Prepare for some wholesome goodness in this Air Fryer Butternut Squash Spiced Chickpeas Chicken Soup, a delightful fusion of flavors that promises a cozy meal experience.
Picture this: fork-tender butternut squash, succulent chicken, and crispy chickpeas, all harmoniously blended to create a creamy texture that is both comforting and satisfying.
Air Fryer Magic
The beauty of this easy recipe lies in the air fryer, turning chickpeas into irresistibly crispy bites, elevating the dish to new heights. Ideal for meal prep, this soup not only delights the taste buds on the first day but also matures in richness, making it an even more delectable choice the next day.
Unleash the power of simple ingredients, and let this culinary creation become your go-to for a great way to savor rich flavors effortlessly.
Try these other deliciously convenient recipes using the air fryer:
- Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad
- Air Fryer Roasted chicken Chickpeas Vegetable Curry
Looking for more soups? Check these out:
- Butternut Squash Chicken Chili
- Pumpkin Gnocchi Chicken Soup
- Easy Aleppo Pepper Spiced Dill Lentil Chicken Soup
Ingredients
Create a culinary masterpiece with this flavorful Air Fryer Butternut Squash, Chickpea, and Chicken Soup. Begin by roasting butternut squash in the air fryer, achieving a perfect blend of tenderness and crispiness.
Puree the squash with chicken broth for a velvety base. In a separate round of air frying, transform chickpeas and potatoes into golden perfection with a touch of Ras el Hanout for an Arabic North African twist.
Start the Soup
Meanwhile, in a Dutch oven, brown diced chicken, infuse it with crushed Calabrian pepper paste and garlic, then meld it with crushed fire-roasted tomatoes and mushrooms. Introduce the luscious butternut squash puree, followed by a burst of spinach.
Combine the roasted chickpeas and potatoes, adjusting the soup's consistency with broth as needed. Finally, plate up this savory creation, garnishing it with reserved crispy chickpeas for a delightful finish. <<< The best part!
This easy-to-follow recipe promises a symphony of textures and flavors in each spoonful, making it a perfect choice for a heartwarming meal. Enjoy!
See the air fryer butternut squash recipe card for quantities.
Remember: Have everything Ready to Go!
For a quick and efficient cooking process.
See the recipe card for quantities.
Instructions
Hey explorers! Let's embark on a flavorful journey through the step-by-step creation of an exquisite Air Fryer Butternut Squash Spiced Chickpeas Chicken Soup recipe that you will absolutely love. In this visual delight, each picture unfolds the magic of crisp chickpeas, velvety roasted butternut squash, and succulent chicken, promising a melody of textures and tastes in every spoonful.
Begin by peeling and then removing the seeds and pulp from the butternut squash. Then, slice them into thick pieces.
Slice each baby Dutch yellow potato into thick, small rings.
Pat dry the chickpeas using paper towels to allow the seasoning to adhere when tossed and to crisp up when cooked in the air fryer.
Toss the butternut squash pieces in avocado oil, salt, and pepper, then roast in the air fryer.
Evenly spread out the butternut squash pieces to roast evenly.
Then, toss the dried chickpeas and sliced potatoes in avocado oil, salt, and pepper while the butternut squash pieces are roasted in the air fryer.
Puree the roasted butternut squash with chicken broth.
The air-fried chickpeas and potatoes will be down when golden brown.
Then toss them in the ras el hanout spice blend with an even coat at the last couple of minutes.
For the soup, after sauteeing the chicken and cooking down the crushed Calabrian peppers and crushed fire-roasted tomatoes, add the sweet potato puree and sliced mushrooms to heat up.
Next, check the consistency of the soup and add the chickpea water for flavor and to adjust the soup's consistency.
Then add the spiced chickpeas and potatoes. Reserve some of the roasted chickpeas to garnish during plate-up.
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
- Air Fryer - If you do not have an air fryer, try roasting the butternut squash, chickpeas, and potatoes in the oven on a sheet pan. Then roast in the oven at 425 for 20 to 30 minutes until the squash is fork tender. Remove the squash, then add the ras el hanout to the chickpeas and potatoes in the last few minutes.
- Avocado Oil - Use olive oil; however, it has a high smoke point, which is why it was chosen for this recipe. But try other mild flavored oils with high smoke points: canola, safflower, or rapeseed oil. Learn more.
- Whole Butternut Squash - For faster prep, use pre-cut butternut squash pieces.
- Baby Dutch Yellow Potatoes - Try using a quartered then sliced medium-sized peeled Yukon gold potato.
- Ras el Hanout - Use a spice blend with hints of cinnamon, cumin, and turmeric.
- Crushed Calabrian Peppers - Try using Harissa paste. This is a hot, seasoned crushed pepper paste that holds similar characteristics as the ras el hanout and Calabrian peppers combined.
- Garlic Paste -Use minced or finely chopped garlic. Avoid jarred garlic since this type of prepped garlic has a distinct flavor that may change the taste of the soup.
- Canned Sliced Mushrooms - Try using a variety of canned mushrooms; I suggest browning them along with the chicken.
- Baby Spinach - Use any tender, mild-flavored greens or thinly shredded kale.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Vegan Butternut Squash Soup - Omit the chicken breast and substitute the chicken broth with vegetable broth.
- Bold Flavored Butternut Squash Soup - Try adding minced fresh ginger and chopped fresh herbs like thyme or fresh cilantro. For a creamy, rich flavor, take advantage of the creaminess of the coconut milk added when cooking down the Calabrian peppers and tomatoes at the beginning of the soup base.
- Butternut Squash Curry - Add a touch of curry powder with coconut milk. To keep it light, try using light coconut milk.
Equipment
- Air Fryer - You will need an air fryer large enough to roast the vegetables in a single layer, or you can do it in two batches. I use the Ninja Foodi 5-in-1 Indoor Electric Grill since it has a 6-quart roasting pan attachment. However, for this recipe's ingredients, you can pour the vegetables and legumes directly into the basket or use an air fryer liner.
- Dutch Oven - This is used to make the soup. I developed this recipe using the Lodge 6-Quart Enamaled Cast Iron Dutch Oven. If you do not have a Dutch, try using a heavy bottom pot to prevent burning when searing and cooking thick liquids.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the soup in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container or flat in a freezer-sealable bag.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking tip
Whether you are using the air fryer or oven, for best results, spread the butternut squash, chickpeas, and potatoes into a single layer for even cooking time.
Frequently Asked Questions
To hydrate dried chickpeas, begin by rinsing them thoroughly under cold water to remove any debris. A great trick is to use the salad spinner's basket and base by adding the chickpeas and filling it with water. Then, simply drain by lifting the basket.
Then, soak the chickpeas in a large bowl of water, ensuring they are fully submerged, and let them sit for at least 8 hours or overnight before draining and rinsing again before use.
Absolutely! While this recipe specifically utilizes an air fryer for added crispiness, you can achieve fantastic results by roasting the butternut squash in a preheated oven at 400 degrees Fahrenheit for about 25-30 minutes or until fork-tender.
Store any leftover soup in an airtight container in the refrigerator for up to four days. When reheating, use a stovetop on medium heat, stirring occasionally until it reaches your desired temperature. If the soup thickens, you can adjust the consistency by adding a bit of broth.
Ras el Hanout is a spice blend originating from North Africa, particularly Morocco. The name translates to u0022head of the shopu0022 in Arabic, suggesting a mix of the best spices a seller has to offer.
The exact ingredients can vary, but it often includes a combination of aromatic and warm spices like cinnamon, cumin, coriander, ginger, cardamom, allspice, and cloves, along with other flavorful ingredients such as paprika, turmeric, and nutmeg. This spice blend is an aromatic delight that warms up any home kitchen.
Ras el Hanout is known for its rich, complex flavor profile, and it's commonly used to season a variety of dishes, including tagines, couscous, and grilled meats. The blend adds depth and a unique North African flair to recipes.
Soup Recipe
Looking for other soup recipes like this? Try these:
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
Air Fryer Recipe
Looking for other air fryer recipes like this? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Air Fryer Jerk Shrimp Fajitas | Easy Caribbean in 20 Minutes
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
📖 Recipe
Air Fryer Butternut Squash Spiced Chickpeas Chicken Soup
Ingredients
Roasted Butternut Squash
- 1 butternut squash peeled & large chunks
- 1 tablespoons avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cup low-sodium chicken broth
Roasted Chickpeas and Potatoes
- 15- ounce can of chickpeas
- 6 Baby Dutch Yellow Potatoes thickly sliced
- 1 tablespoon avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon Ras el Hanout
Soup Base
- 8 ounce boneless skinless chicken breast
- 1 tablespoon avocado oil
- 2 tablespoons crushed Calabrian Peppers
- 1 teaspoon garlic paste
- 1 cup crushed fire-roasted tomatoes
- 6- ounce jar of sliced mushrooms
- 4 cups baby spinach
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Roast the Butternut Squash: Preheat the air fryer to 350 degrees Fahrenheit for 20 minutes. Toss the butternut squash with avocado oil, salt, and pepper in a large mixing bowl. Then, roast in the air fryer, tossing them halfway to cook evenly.
- Puree the roasted butternut squash in a blender with the chicken broth and set aside.
- Roast the Chickpeas and Potatoes: Preheat the air fryer to 350 for 15 minutes. Drain the chickpeas, reserving the liquid in a measuring cup, then pat dry them between two paper towels or a clean kitchen towel—place in the large mixing bowl with the potatoes, then season with avocado oil, salt, and pepper. Then roast in the air fryer's roasting pan or air fryer liner, tossing halfway to cook evenly. In the last 2 minutes, toss in the Ras el Hanout.
- Begin Making the Soup: Small dice the chicken breast and season with salt and pepper. Then, heat a Dutch oven on medium-high heat with avocado oil.
- Brown, the chicken, add the hot pepper sauce and garlic, and cook for 1 minute. Add the crushed tomatoes and cook for another 2 minutes. Then, reduce the heat to medium.
- Drain the mushrooms, reserving the liquid with the chickpea liquid. Add the mushrooms to the cooked chicken. Then add the pureed butternut squash, combine well, and bring to a simmer.
- Finish the Soup: Add the spinach, cover, and cook for 1 minute. Reserve ¼ cup of roasted chickpeas, then add the rest of the chickpeas and potatoes to the soup and combine well. Check the consistency of the liquid in the soup and adjust by adding more broth and the seasoning of the soup with salt if necessary. Then heat the soup up again and serve.
- Plate Up the Soup: Bowl up the soup, garnish with the chickpeas, and serve immediately.
Video
Notes
- Read the Recipe in its entirety since some steps can be done simultaneously to reduce prepping time.
- Evenly spread out the butternut squash, chickpeas, and potatoes when roasting.
Nutrition
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