15-Minute Butternut Squash Soup with Chickpea Fusilli

Liana Werner-Gray

by | Updated: April 3rd, 2017 | Read time: 1 minute

Tonight’s dinner is a carton of butternut squash soup. While less exotic than black bean pasta or spicy kelp noodles, a quick-and-easy soup is a blessing on busy weeknights. But, this recipe takes easy and convenient up a notch with quick-cooking chickpea fusilli pasta and fresh toppings. In fifteen minutes time, you get a hearty dinner that’s tasty and nourishing.

Butternut squash soup on table with bread and tea #recipe | Vitacost.com/blog

Serves 4



3 cups butternut squash soup
1 pkg. Explore Cuisine Organic Chickpea Fusilli
1/2 tsp. Redmond Real Salt
2 tsp. Braggs Liquid Aminos
2 tsp. sesame seed oil
1 tsp. Redmond Garlic Salt
4 cups water


Sprinkle of sesame seeds
1 cup bean sprouts or pea shoots
Dash of cayenne pepper or 1/4 tsp. red pepper flakes
Handful of arugula leaves or fresh parsley


  1. Cook pasta according to package directions. Drain and set aside.
  2. In large, clean pot, add butternut squash soup and water; bring to boil. Add salt, garlic salt, liquid aminos and sesame seed oil. Simmer for a few minutes.
  3. Add cooked fusilli to pot, along with toppings.