Description
This Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas is a comforting and delicious fall-inspired recipe. Rich and creamy, the soup combines tender butternut squash, sweet apples, and warming spices, all slow-cooked to perfection. Topped with crunchy maple roasted chickpeas, this soup offers a delightful texture contrast and an extra burst of flavor—perfect for cozy dinners or meal prep.
Ingredients
Scale
Soup Ingredients
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and chopped
- 1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)
- 1 large apple, peeled and chopped (Granny Smith preferred)
- 2 (14 oz) cans low sodium vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- Salt and freshly ground black pepper, to taste
Maple Roasted Chickpeas
- 1 (15 oz) can chickpeas (garbanzo beans)
- 1 tablespoon olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Prepare the vegetables: Add the chopped onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all ingredients to cover. Set aside to start cooking.
- Cook the soup: Cook on low for 6 hours or on high for 3 to 4 hours until the vegetables are tender and soft.
- Puree the soup: Using an immersion blender, puree the cooked vegetables and broth until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree until smooth, then return to the slow cooker.
- Season the soup: Stir in the ground cinnamon, ground nutmeg, and maple syrup. Season with salt and freshly ground black pepper to taste. Keep warm in the slow cooker while preparing the chickpeas.
- Prepare the chickpeas: Preheat the oven to 375°F (190°C). Rinse and drain the chickpeas, then pat dry with a towel. Remove chickpea skins by gently rubbing them on the towel.
- Coat the chickpeas: In a small bowl, mix olive oil, maple syrup, brown sugar, ground cinnamon, and salt. Spread chickpeas on a large baking sheet and pour the maple syrup mixture over them. Toss until well coated.
- Roast the chickpeas: Bake chickpeas in the preheated oven for 25 to 30 minutes, stirring every 10 minutes, until they become crunchy and caramelized. Remove from the oven and let cool slightly.
- Serve the soup: Ladle the butternut squash soup into bowls and garnish generously with the maple roasted chickpeas. Serve immediately for a comforting, flavorful meal.
Notes
- This recipe is our favorite slow cooker butternut squash soup—simple, hands-off, and full of flavor.
- The maple roasted chickpeas add a delightful crunch and sweetness complementing the creamy soup.
- You can use any sweet apple variety; Granny Smith adds a nice tartness.
- Careful removal of chickpea skins helps increase crispiness when roasting.
- Adjust maple syrup and spices according to your preference for sweetness and warmth.
Nutrition
- Serving Size: 1 bowl with chickpea garnish (approx. 1 1/4 cups soup + 2 tablespoons chickpeas)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
