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 Chickpea Chicken Soup.
Table of Contents
Jump to:
- Cozy Meal Experience
- Note From Chef Maika
- Ingredients and Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment List
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- Variations
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Soup Recipes
- More Air Fryer Recipes
- 📖 Recipe
- Have a Comment or Question?
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 Convenience
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 effortlessly savoring rich flavors.
Why You'll Like This Recipe
- Comfort Robust Meal: A comforting blend of creamy butternut squash, tender chicken, and crispy, spiced chickpeas.
- Calabrian pepper adds a gentle heat and a bold personality, brightening each spoonful.
- Balanced textures, velvety base, hearty potatoes, and crunchy garnish keep every bite exciting.
- A fun fusion of North African spices + Calabrian pepper heat from Italy, for a globally inspired bowl.
- Convenience: Air fryer prep means less mess, faster cooking, and deeper roasted flavor.
- Uses pantry staples with flexible ingredient swaps for easy weeknight meals.
- Meal-prep friendly; the flavors develop even better the next day.
Note From Chef Maika
This soup came together during one of those cozy test-kitchen days where comfort meets creativity. The combination of sweet, roasted butternut squash, nutty chickpeas, tender yellow potatoes, and juicy chicken, wrapped in the warmth of crushed Calabrian pepper, creates a bowl that feels nourishing, bold, and surprisingly quick to prepare.
I love how the air-fried chickpeas bring the crunch, the squash builds silky depth, and the Calabrian pepper adds just enough heat to wake up the palate. It's the kind of recipe you make once and immediately add to your weeknight rotation.
Recommended reads:
- Prepping Gourds
- Grilled Zhug Ras El Hanout Lamb Chops and Tomato Salad
- Butternut Squash Chicken Chili
- Vegetarian Ras El Hanout White Bean and Kale Soup
- Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad
- Pumpkin Gnocchi Chicken Soup
- Air Fryer Roasted Chicken, Chickpea,s Vegetable Curry
- Easy Aleppo Pepper Spiced Dill Lentil Chicken Soup
Ingredients and Steps
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.
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!
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe.
Ingredients
- Ras el Hanout - A North African spice blend traditionally made from fragrant spices such as cinnamon, cumin, turmeric, cardamom, and paprika.
- Crushed Calabrian Peppers - A spicy Italian condiment made from chili peppers fermented or packed in oil, known for fruity heat and deep flavor.
- Fire-Roasted Tomatoes - Tomatoes that have been flame-charred before crushing or canning, adding natural smokiness and depth to soups and sauces.
- Baby Spinach - Tender young spinach leaves that cook quickly, adding freshness and mild flavor without overpowering the dish.
Techniques
- Puree - To blend cooked ingredients into a smooth, creamy texture, creating a velvety consistency for soups and sauces.
- Browning - Lightly sear meat until the exterior turns golden to deepen flavor, then simmer in liquids.
- Simmer - To cook ingredients gently in liquid just below a boil, allowing flavors to meld without over-reducing.
- Toss - To coat ingredients lightly and evenly with seasoning or oil by stirring or shaking in a bowl.
- Pat Dry - Removing excess moisture from ingredients like chickpeas for better seasoning adhesion and crisping.
- Reserve - Setting aside a portion of an ingredient for later use, often for garnish or finishing touches.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Begin by peeling the butternut squash, then removing the seeds and pulp. Then, slice them into thick pieces. Learn more about Prepping Gourds,
Slice each baby Dutch yellow potato into thick, small rings. Get these Plastic Cutting Boards.
Pat the chickpeas dry with paper towels to help the seasoning adhere when tossed and to crisp up 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 with avocado oil, salt, and pepper while the butternut squash pieces roast in the air fryer.
Puree the roasted butternut squash with chicken broth. Get this Vitamix Blender.
The air-fried chickpeas and potatoes will be done when golden brown. Get this Ninja Air Fryer.
Then toss them in the ras el hanout spice blend, coating them evenly for 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 soup's consistency and add chickpea water for flavor and to adjust it. Get this Lodge Dutch Oven.
Then add the spiced chickpeas and potatoes. Reserve some of the roasted chickpeas to garnish during plate-up.
Equipment List
By the way, the link below takes you to an external site to shop for that item. Here's what you'll need to make this recipe with ease:
- Air Fryer - You will need an air fryer large enough to roast the vegetables in a single layer; if not, roast them in two batches. I use the Ninja Foodi 5-in-1 Indoor Electric Grill because it comes with 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 - Used to make the soup. I developed this recipe using the Lodge 6-Quart Enamel Cast Iron Dutch Oven. If you do not have a Dutch oven, try using a heavy-bottom pot to prevent burning when searing and cooking thick liquids.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I use this must-have air fryer practically every day! Most of my recipes call for it. It is quick and easy to use. Also, it’s multifunctional with not only the air fryer option but also a roast, grill, bake, and even a dehydrating function. Setting the time and temperature is easy with soft, apparent button features. See the results with my Air Fryer Branzino with Lemon Potatoes and Vegetables recipe. 08/19/24: I rate this product 4 out of 5 for space and convenience. Because it takes up a lot of space.
Additionally, it has many components to clean and is not dishwasher safe. I suggest washing by hand after every use to prevent chipping. However, I refuse to give this equipment away; as an air fryer, it's the best I've had so far.
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
My Review: We've been using the Vitamix Professional Series 750 Blender for over 5 years, and it continues to perform flawlessly, just as powerful and reliable as day one. This blender is a commercial kitchen favorite for good reason: it blends everything from smooth mango purees to nut butters and soups with ease, and the self-cleaning feature makes cleanup a breeze. It's 64 oz. Low-profile container fits perfectly under most cabinets, and if you're serious about quality, this is the blender to invest in.
My Review: I absolutely love this Plastic Cutting Board Set of 4 with a Storage Stand! The color-coded boards are a lifesaver for preventing cross-contamination, especially when I’m switching between meats and veggies. The plastic is super sturdy, so I don’t have to worry about it flexing while I’m chopping. What really stands out for me is how easy they are to use after chopping. I slide everything straight into the pot, which keeps my kitchen clean and saves time. Cleanup is such a breeze, too; they go right into the dishwasher without any warping. Plus, the storage stand keeps everything neat and organized. These boards have made cooking so much easier and more enjoyable!
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep this Butternut Squash Chickpeas Chicken Soup fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Storage Instructions
Refrigerator Storage
Allow the soup to cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. The flavors deepen over time, making this a great make-ahead meal. If the soup thickens as it chills, add a splash of broth or water when reheating.
Freezer Storage
Cool the soup fully before freezing. Portion into freezer-safe containers or lay flat inside freezer bags to save space. Label with the date and store for up to 3 months. For the best texture, freeze the soup without the crispy chickpea topping. Keep those separate and re-crisp when serving.
Thawing & Reheating from Frozen:
Thaw overnight in the refrigerator or use the microwave defrost setting. Warm gently on the stovetop over medium heat or microwave in intervals, stirring occasionally. Add broth or water if needed to loosen the consistency.
Storage Tip: Keep extra roasted chickpeas in an airtight container and reheat in an air fryer or oven before serving to restore their signature crunch.
Reheating Instructions
Stovetop Method (Best Texture & Flavor)
Place the soup in a medium pot and reheat over medium heat, stirring occasionally until hot and steaming. If the soup has thickened in the fridge, stir in a splash of chicken broth or water to loosen it to your desired consistency.
Microwave Method (Quick Option)
Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate, leaving a small vent. Heat for 1 minute, stir, then continue heating in 30-second intervals until warmed through. Add a small amount of broth if needed to thin.
From Frozen
Thaw overnight in the refrigerator, or defrost using the microwave's defrost setting. Once softened, reheat using the stovetop or microwave instructions above. Add broth or water gradually if the consistency becomes too thick.
Reheating Tip
Crispy chickpeas soften in storage, so reserve extras separately when meal prepping and reheat in the air fryer for 2-3 minutes at 350°F or toast in a skillet to bring back the crunch for garnish.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Boneless Skinless Chicken Breast - Simply skip the chicken and replace the chicken broth with vegetable broth while keeping all other ingredients the same.
Convenience
- 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, such as canola, safflower, or rapeseed oil. Learn more about Heart Healthy, High Smoke Point Oils for Cooking.
- 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.
- Garlic Paste -Use minced or finely chopped garlic. Avoid jarred garlic, as it has a distinct flavor that may alter the soup's taste.
- 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.
- Crushed Calabrian Peppers - Try using Harissa paste. This is a hot, seasoned, crushed pepper paste that has characteristics similar to ras el hanout and Calabrian peppers combined.
Change Heat Level - Modify the Butternut Squash Chickpeas Chicken Soup recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
No Air Fryer? If you do not have an air fryer, try roasting the butternut squash, chickpeas, and potatoes on a sheet pan in the oven. Then roast in the oven at 425°F 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.
- 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 cilantro. For a rich, creamy flavor, take advantage 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.
Airtight Food Containers: I interchange glass food storage containers with plastic clip-on lids. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher and longer. I recommend checking out these airtight food containers on Amazon.
5 Quick Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
- For the Best Crunch: Dry chickpeas well before roasting; moisture prevents crisping, so pat them thoroughly for the best crunch.
- Uniform Cooking: Roast vegetables in a single layer to ensure even browning and prevent steaming.
- Before Serving: Taste and adjust the seasoning at the end, especially after adding the broth, to balance the salt and heat.
- Optimum Peak: Add spinach at the very end to keep the leaves vibrant, tender, and not overcooked.
- Garnishing: Reserve some crispy chickpeas for garnish; the extra texture takes this soup from tasty to unforgettable.
Frequently Asked Questions
Here is a list of common questions I have answered about this Butternut Squash Chickpeas Chicken Soup recipe. If you have any questions, please write them in the comments below.
To hydrate dried chickpeas, rinse them thoroughly under cold water to remove any debris. A great trick is to use the salad spinner's basket and base, add the chickpeas, and fill it with water. Then, 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. Drain and rinse them again before use.
Absolutely! While this recipe specifically uses 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 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 "head of the shop" in Arabic, suggesting a blend 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.
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.
More Soup Recipes
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
More Air Fryer Recipes
Looking for other air fryer recipes like this? Try these:
- Easy Air Fryer Chicken Nachos Recipe | Ready in 10 Minutes
- Protein-Packed Loaded Vegetarian Nachos Recipe
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
📖 Recipe
Air Fryer Butternut Squash Spiced Chickpeas Chicken Soup
Ingredients
Roasted Butternut Squash
- 1 butternut squash peeled & large chunks
- 1 tablespoon avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups low-sodium chicken broth
Roasted Chickpeas and Potatoes
- 15 ounces 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 ounces boneless skinless chicken breast
- 1 tablespoon avocado oil
- 2 tablespoons crushed Calabrian Peppers
- 1 teaspoon garlic paste
- 1 cup crushed fire-roasted tomatoes
- 6 ounces 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.
- Cook the Butternut Squash: Preheat the air fryer to 350 °F 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 Butternut Squash: 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 °F 15 minutes. Drain the chickpeas, reserving the liquid in a measuring cup, then pat them dry 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
Subscribe to my YouTube Channel.
SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.
Have a Comment or Question?
If you have a question or comment about this Butternut Squash Chickpeas Chicken Soup recipe, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Leave a Reply