Cozy, cozy, cozy. That’s how I describe every single sip (or slurp) of this (gluten-free) Butternut Squash Minestrone with Chickpeas and Sage. It’s got crazy delicious flavors in every single bite, and it’s packed with nutrients, fiber, and all kinds of goodness too! It’s a recipe to bookmark and cook all winter long – you’ll love it!

I’m pretty obsessed with all things butternut squash. This winter squash is filled with a variety of vitamins and minerals, and it just screams comfort food to me. Yes, I know I’m a complete nutrition nerd in that I think that butternut squash is comfort food – it is what it is.

Butternut squash is a rich source of vitamin A and it’s antioxidant precursor, beta-carotene. This pretty colored squash is thought to support eye and skin health, thanks to its rich beta-carotene content. Other antioxidants include carotenoids, which are thought to support in scavenging free radicals. Butternut squash also contains iron, potassium, magnesium, vitamin C, and fiber, among others. When cutting your squash, carefully use a sharp knife to peel and cube. Alternatively, you can purchase pre-peeled and chopped butternut squash in many grocery stores, which saves lots of hassle in this recipe.

Other nutritious ingredients in this minestrone include lycopene-packed tomatoes (look for tomatoes canned in non-BPA lined cans), healthy fat-filled extra-virgin olive oil, herbs on herbs on herbs, and chickpeas. One of my favorite pulses, chickpeas are a delicious source of protein, blood sugar-stabailizing fiber and complex carbohydrates, and various minerals, too. If you’d like to swap chickpeas out for another bean, feel free to do so! Other classic minestrone beans include kidney beans and white beans, both of which are also loaded with gut-healthy fiber and complex carbohydrates.

Filled with all kinds of cozy and nourishing ingredients, this minestrone is sure to become one of your new faves!

Butternut Squash Minestrone with Chickpeas and Sage

Serves 6-8

Ingredients:

2 Tbsp. extra virgin olive oil
1 small yellow onion, diced
2 carrots, diced
1 stalk celery, diced
4 cloves garlic, minced
1 tsp. dried oregano
1 Tbsp. fresh sage, minced
2 Tbsp. fresh thyme, minced
1/2 tsp. sea salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
3 cups butternut squash cubes
1 Tbsp. tomato paste
1 (28 ounce) can diced tomatoes
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can chickpeas, drained and rinsed
6 cups organic vegetable broth, chicken broth, or bone broth
2 cups Ditalini pasta, or another gluten-free pasta of choice
1/4 cup grated parmesan cheese, to garnish
A few sprigs of fresh sage, minced, to garnish

Directions:

Add olive oil to a large stockpot over medium heat. Stir in onion, carrots, celery, garlic, oregano, sage, thyme, sea salt, and pepper. Saute for 5-8 minutes, or until herbs are fragrant and onion is translucent.

Add butternut squash, tomato taste, tomatoes, chickpeas, and vegetable broth to soup. Increase heat, bring to a boil, and reduce to a simmer. Cover soup and cook for 30 minutes, or until butternut squash is tender.

Stir pasta in soup and cook for an additional 8-10 minutes, or until noodles are tender.

Divide soup into bowls and garnish with sage and parmesan cheese. Enjoy!

Notes:

-Feel free to use any sort of pasta in this recipe!
-No butternut squash? Swap out sweet potato!
-This post contains affiliate links. Thank you for supporting vegukate!