Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe

If you’re on the lookout for a cozy, comforting dish that practically makes itself, you’re going to love this Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe. I absolutely adore how this soup comes together — velvety smooth, with that perfect touch of sweetness and spice. The maple roasted chickpeas on top? Pure magic. It’s a dish that’s as simple as it is impressive, perfect for chilly days when you want something nourishing without standing over the stove. Stick with me, and I’ll share all my tips so you nail this comforting bowl of goodness every time.

this …

Ingredients You’ll Need

Getting the right ingredients here is simple but key — I love how the sweetness of apple and butternut squash plays off the warming spices and the savory broth. Plus, that little maple roasted chickpea topping brings it all to life! Let’s walk through what you’ll grab from the store.

• Yellow Onion: Adds a mild sweetness and foundational flavor once it cooks down.
• Carrots: Bring natural sweetness and depth while blending smoothly into the soup.
• Butternut Squash: The star! Make sure to peel, seed, and cube it evenly for even cooking.
• Apple (Granny Smith recommended): Adds a fresh tartness that balances the sweetness from the squash and maple syrup.
• Low Sodium Vegetable Broth: Keeps the soup light but flavorful—avoid salt overload by going low sodium.
• Ground Cinnamon & Nutmeg: Warm spices that elevate the flavor without overpowering.
• Pure Maple Syrup: Sweet and natural, perfect for both soup and chick peas — skip substitutes if you can!
• Salt and Freshly Ground Black Pepper: To taste — these bring the flavors together beautifully.
• Chickpeas (Canned): The roasted topping’s base; crisped up just right to add crunch and maple sweetness.
• Olive Oil: Helps crisp up the chickpeas perfectly and keeps them from drying out in the oven.
• Brown Sugar: Enhances caramelization on the roasted chickpeas with a rich, molasses note.

Variations

One of the things I love most about this Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe is how easy it is to tweak depending on what you have on hand or your personal preferences. Don’t be afraid to experiment!

• Add some heat: When I want a little spice, I sprinkle in a pinch of cayenne or smoked paprika before serving — it wakes everything up.
• Swap the apple: Pears work wonderfully too and bring a softer sweetness, which I discovered accidentally one fall, and it was delicious.
• Make it vegan: This recipe already is! Just double-check your broth and make sure it’s veggie-based.
• Make it heartier: Toss in some cooked quinoa or lentils before serving to bulk up the soup for a filling lunch or dinner.

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

Step 1: Add Veggies and Broth to Slow Cooker

First up, toss that chopped yellow onion, peeled carrots, cubed butternut squash, and chopped apple straight into your slow cooker. Pour the vegetable broth over the top until everything’s just covered. This is where the magic begins — slow and low is your friend here, cooking all those flavors into softness. Cook on low for about 6 hours, or if you’re short on time, high for 3 to 4 hours. You want those veggies tender enough to easily mash with a fork — that’s your cue they’re ready!

Step 2: Puree and Add Spices

Once your veggies are soft and smelling incredible, it’s time to blend. I usually just go with my immersion blender right in the slow cooker — super convenient and minimal cleanup! Blend until smooth and creamy, adding that cozy cinnamon and nutmeg, plus the two tablespoons of maple syrup. Taste, then season with salt and freshly ground black pepper to bring it all together. Pro tip: If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender — just watch out for the hot liquid!

Step 3: Prepare the Maple Roasted Chickpeas

While the soup’s cooking away, preheat your oven to 375°F. Rinse and drain the canned chickpeas, then pat them dry super well — this helps them crisp up. I like to remove the skins too by rolling them around on a towel; it’s a little step that makes a noticeable difference in crunchiness. In a bowl, mix the olive oil, maple syrup, brown sugar, cinnamon, and salt. Toss your chickpeas in this sweet mixture until every little legume wears a glossy coat. Spread them on a baking sheet and bake, stirring every 10 minutes, for 25 to 30 minutes until they’re golden and crunchy.

Step 4: Serve and Garnish for Everyone to Wow

Ladle the creamy, luscious soup into bowls and sprinkle those warm, crunchy maple roasted chickpeas right on top. The contrast between the smooth soup and crunchy topping is honestly one of my favorite things about this recipe — it’s the perfect bite every time.

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

Garnishes

I’m all about keeping it simple but special here. The maple roasted chickpeas are a must — they bring crunch and an extra hit of maple sweetness that I can’t get enough of. Sometimes I like to sprinkle on a handful of chopped fresh parsley for a little green freshness, or even a dollop of coconut cream if I want it extra creamy. Cracked black pepper on top adds that final subtle heat.

Side Dishes

This soup is a lovely light meal on its own, but I find pairing it with crusty bread or soft pita perfect for dipping. My family also loves it alongside roasted Brussels sprouts or a simple mixed green salad with a tangy vinaigrette for contrast. And if you’re serving it as a starter, some herb roasted chicken pairs beautifully.

Creative Ways to Present

For holidays or dinner parties, I like serving this soup in little hollowed-out mini pumpkins — it’s such a charming way to embrace fall vibes. You can also layer the roasted chickpeas over a swirl of coconut cream or pumpkin seed oil for an elegant touch. Adding a sprinkle of toasted pepitas or pomegranate seeds can jazz things up with color and texture, making guests’ eyes widen before their first taste.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days — it keeps beautifully and the flavors even deepen overnight. For the chickpeas, I recommend storing them separately in an airtight container at room temperature, so they don’t get soggy.

Freezing

This soup freezes wonderfully — just skip freezing the roasted chickpeas because they lose their crunch. Freeze the pureed soup in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

When reheating, I gently warm the soup over low heat to avoid scorching. Give it a good stir, and if it’s too thick, add a splash of vegetable broth or water to loosen it up. Then, just sprinkle your leftover roasted chickpeas on top right before serving to keep that fresh crunch.

FAQs

Final Thoughts

Honestly, this Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe has become my go-to when I want something effortless, cozy, and just all-around delicious. I hope you find it as comforting and satisfying as my family and I do. The slow cooker does most of the work, the flavors develop beautifully, and those crunchy maple chickpeas elevate it to something truly special. Give it a try — I’d love to hear how it turns out in your kitchen!

Print