Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe

If you’re looking for a cozy, comforting meal that practically makes itself while you get on with your day, you’re going to love this Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe. The soup is creamy and naturally sweet with warm spices, and those crispy maple roasted chickpeas on top? Game changer. This combo turns a simple autumn soup into something your family will rave about — I know mine does every single time!

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Ingredients You’ll Need

These ingredients come together to create that rich, velvety soup you’re craving — plus the maple roasted chickpeas that make this dish stand out. When I shop for this recipe, I always pick a firm butternut squash and fresh apples to get that perfect texture and sweetness.

• Yellow Onion: Adds depth and a subtle savory base to balance the sweetness.
• Carrots: Bring natural sweetness and color that blend beautifully in the soup.
• Butternut Squash: The star of the show! Choose a medium squash that’s firm and free of soft spots.
• Apple: I love Granny Smith for a tart contrast that keeps the soup from being overly sweet.
• Low Sodium Vegetable Broth: Keeps the flavors clean and lets the veggies shine without overpowering saltiness.
• Ground Cinnamon & Nutmeg: Warm spices that make this soup feel cozy and inviting.
• Maple Syrup: Adds natural sweetness and pairs perfectly with the roasted chickpeas.
• Salt and Freshly Ground Black Pepper: To taste—season gradually and adjust at the end.
• Chickpeas (15 oz can): The crunch factor—roasted with maple and spices for a fabulous garnish.
• Olive Oil: Helps the chickpeas roast up nice and crisp.
• Brown Sugar: A little extra sweetness to caramelize the chickpeas wonderfully.

Variations

I like to switch things up depending on the season or what I have on hand. This Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe is really forgiving and suits a few tasty tweaks.

• Spicy Kick: Add a pinch of cayenne pepper or smoked paprika to the chickpea coating for a little heat—I did this once for a fall game day and it was a hit!
• Dairy Addition: Stir in a splash of coconut milk or cream just before serving for an even richer texture.
• Herbal Twist: Fresh thyme or sage stirred in at the end adds amazing earthy notes.
• Protein Boost: Toss in cooked lentils or white beans into the soup for heartier texture.

How to Make Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe

Step 1: Load Up Your Slow Cooker with Fall Goodness

Start by adding the chopped onion, carrots, butternut squash, and apple to your slow cooker. Pour the vegetable broth over everything. This is where the magic begins—that broth is going to pick up all the flavors and meld them together while you go about your day. Set your cooker to low for 6 hours or high for 3 to 4 hours, just until the veggies are tender and ready to be pureed. I usually pick low when I’m prepping breakfast—come back in the afternoon, and dinner’s practically done.

Step 2: Blend Until Smooth and Season Like a Pro

Once the veggies are soft, grab your immersion blender and puree the soup directly in the slow cooker. If you don’t have one, carefully transfer batches to a regular blender (don’t overfill!). Now comes the fun part: stir in the cinnamon, nutmeg, and maple syrup. Taste the soup and season with salt and pepper. This balance of spices and sweetness is key, so don’t rush—adjust until it sings on your palate.

Step 3: Roast the Chickpeas to Crispy, Maple-Glazed Perfection

While the soup cooks away, preheat your oven to 375°F. Rinse and drain a can of chickpeas, then dry them well with a towel. I like to roll them on the towel to help remove the skins—that’s a little trick I picked up that really ups the crunch factor. In a bowl, mix olive oil, maple syrup, brown sugar, cinnamon, and salt. Toss the chickpeas in this sticky mix and spread them out on a baking sheet. Roast for 25 to 30 minutes, stirring every 10 minutes, until they’re golden and crunchy. These are so addictive; I sometimes make extra just for snacking!

Step 4: Serve and Impress

Ladle the hot, creamy soup into bowls and top generously with your crunchy maple roasted chickpeas. Serve immediately for the best texture contrast. Your guests (or just you!) will adore the way the sweet and savory flavors marry with the chickpea crunch.

How to Serve Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe

Garnishes

I usually go simple here because the maple roasted chickpeas do most of the work, but a drizzle of extra maple syrup or a sprinkle of toasted pumpkin seeds adds a lovely finishing touch. Sometimes I add a few fresh thyme leaves for color and a subtle herbal aroma—it’s those little details that elevate the bowl.

Side Dishes

Crusty bread or soft dinner rolls are my go-to accompaniments—perfect for dipping. You could also pair this soup with a crisp green salad or some roasted root vegetables to keep things seasonal and hearty.

Creative Ways to Present

For special occasions, I like serving this soup in small, hollowed-out mini pumpkins—totally charming and autumnal! Another fun trick is layering a dollop of Greek yogurt or sour cream in the middle for a swirl of creaminess, then topping with chickpeas for a beautiful contrast.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making the next-day soup even better. Just keep the roasted chickpeas separate to preserve their crunch—they’ll get soggy if mixed in too early.

Freezing

This soup freezes beautifully. I portion it out in freezer-safe containers and freeze without the chickpeas. When you defrost and reheat, just roast a fresh batch of chickpeas or sprinkle some toasted nuts on top to mimic that crunch.

Reheating

Reheat the soup gently on the stove over medium heat, stirring occasionally. If it thickens too much, just add a splash of vegetable broth or water to loosen it up. Reheat the maple chickpeas separately in a warm oven or toaster oven to keep them crisp before sprinkling on top.

FAQs

Final Thoughts

I absolutely love how this Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe comes together with minimal effort but so much heart and flavor. It’s become my go-to cozy dinner when the weather turns crisp, and sharing it feels like sharing a little hug in a bowl. If you give it a try, I bet it becomes a favorite in your kitchen, too—and don’t hesitate to get creative with the toppings and spices as you make it your own.

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