Squash & Sage Soup with Maple Pecans & Chickpeas Recipe

It’s been a bit damp and cold recently, and there’s nothing better than a lovely warming soup when the weather starts to bring you down. This Squash & Sage Soup recipe is inspired by my love of the squash family, with some mild warming spices, the lovely savoury twang of sage and a lovely pop of sweetness and crunch from the trimmings of maple pecans and chickpeas. Classic flavours to lift your spirits on a cold, damp, winter day.


Warming winter squash

This recipe makes enough soup for between 4 or 6 servings, depending on how full you like your soup bowl! It stores well in the fridge for 2 or 3 days and even gets better after the first day as the flavours develop further.

Soup Ingredients

1 or 2 tablespoons Olive Oil
1 medium Squash, peeled and chopped
1 large Carrot
1 Onion
2 Cloves of Garlic
2 Tablespoons Fresh Sage, chopped
1 Teaspoon Mixed Spice
Half teaspoon Turmeric
1 teaspoon Sweet Paprika
2 pints Vegetable Stock
Small carton Vegan cream
Salt & Pepper to season to taste


Tin of Chickpeas, drained
100g Pecan Nuts
A few fresh Sage Leaves
2 teaspoons Olive Oil
1 tablespoon Maple Syrup


I used a carton of vegan cream, however you could substitute for coconut cream or leave it out completely.
I used Pecan nuts, but you could also substitute for walnuts or leave the nuts out completely.

Squash + Sage Soup



  1. In a small bowl, mix together the oil and Maple Syrup, add some salt and pepper to season well.
  2. Drain the chickpeas thoroughly and put in a large bowl with the pecans and sage leaves, then add in the maple dressing and toss to coat all the trimmings.
  3. Place the trimmings on a flat baking tray and bake (180c) for around 15 to 20 minutes or until the pecans are nicely toasted and the chickpeas are golden.
  4. In the meantime, put a splash of olive oil in a large saucepan over a medium heat.
  5. Add in the chopped onion and carrot and cook for about 2 minuted until the onions are transparent.
  6. Add in the garlic, sage and spices and mix well, cook for about a minute.
  7. Add in the squash and vegetable stock and cook for about 15 to 20 minutes until the squash is tender.
  8. Remove from the heat, add in the vegan cream and season well to taste.
  9. With the soup attachment of your hand blender, blend well until the soup is smooth.
  10. Spoon the soup into your favourite soup bowl and top with the trimmings.

The crispy toasted pecans give a wonderful sweet, texture crunch to the soup. The soup is creamy and tasty and the chickpeas give you a protein boost.

As usual, enjoy the recipe and let me know about all the tweaks and additions you incorporate into your own.


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