Description
This Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas is a comforting, creamy soup made easy in the slow cooker. Sweet butternut squash and apple blend with warm cinnamon, nutmeg, and maple syrup for a rich fall flavor. It’s garnished with crunchy maple roasted chickpeas for an added texture and a hint of sweetness. Perfect for chilly days or as a cozy dinner option.
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 recommended)
- 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), rinsed and drained
- 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 into the slow cooker. Ensure all pieces are roughly uniform in size for even cooking.
- Add Broth and Cook: Pour the two cans of low sodium vegetable broth over the vegetables. Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the vegetables are tender and soft.
- Puree the Soup: Once cooked, use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the slow cooker.
- Season the Soup: Stir in ground cinnamon, nutmeg, and 2 tablespoons of maple syrup. Season with salt and freshly ground black pepper to taste. Keep the soup warm in the slow cooker while preparing the chickpeas.
- Prepare Maple Roasted Chickpeas: Preheat the oven to 375°F (190°C). Rinse and drain the chickpeas, then pat dry thoroughly with a towel. Remove skins by rolling the chickpeas on the towel to improve crispiness.
- Coat Chickpeas: In a small bowl, mix olive oil, maple syrup, brown sugar, cinnamon, and salt until combined. Toss the chickpeas in this mixture until evenly coated.
- Bake Chickpeas: Spread chickpeas on a large baking sheet in a single layer. Bake for 25 to 30 minutes, stirring every 10 minutes to ensure even roasting. Remove once chickpeas are crunchy and golden.
- Serve: Ladle the soup into bowls and garnish with the crispy maple roasted chickpeas. Serve immediately for the best texture contrast and flavor.
Notes
- This recipe is ideal for batch cooking as the slow cooker does all the work.
- Removing chickpea skins is key for extra crunchiness in the roasted chickpeas.
- You can substitute the Granny Smith apple with any tart apple variety for balanced sweetness.
- Adjust the maple syrup amount in the soup and chickpeas to suit your preferred sweetness level.
- Leftover roasted chickpeas can be stored in an airtight container for up to 3 days but are best enjoyed fresh.
Nutrition
- Serving Size: 1 cup soup with chickpeas
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
