There’s something instantly cozy about a bowl of warming soup on a crisp day, and this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe hits all the right notes. Creamy, subtly sweet, and topped with crunchy, maple-glazed chickpeas—it’s a comforting blend you won’t want to miss.

The image shows two white cups filled with smooth orange soup. Each cup has a layer of crispy brown chickpeas piled on top, centered on the soup's surface. The cups are placed on a wooden table, with one cup in the foreground and the other blurred in the background. A metal spoon lies next to the cup in the back. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe
Top Tip
How to Serve Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe

Why You'll Love This Recipe

I can’t get enough of this soup because it blends sweet, savory, and spicy elements in a way that feels special but is surprisingly easy to pull off. Plus, the maple roasted chickpeas add a fun texture you might not expect from a simple soup.

Hands-Free Cooking: Thanks to the slow cooker, you can set it and forget it while it fills your kitchen with an irresistible aroma.
Balanced Flavors: The maple syrup, cinnamon, and nutmeg create a cozy sweetness that pairs beautifully with earthy butternut squash and tart apple.
Crunchy Maple Chickpeas: These roasted chickpeas add a satisfying crunch and sweetness that turn a regular soup into an experience.
Perfect for Any Season: Whether it’s a chilly autumn night or a light lunch in winter, this recipe hits the spot every time.

The image shows two white bowls filled with smooth, orange soup, with one bowl in the foreground and the other slightly behind it. On top of the soup in each bowl is a small pile of round, golden brown roasted chickpeas, adding texture and contrast. The bowls sit on a wooden surface, and to the upper right there is a white cloth with a red stripe and scattered roasted chickpeas. The overall look is warm and inviting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the components in this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe complement each other perfectly, with a mix of sweet, savory, and warming spices. When you shop for ingredients, look for a firm, vibrant butternut squash and apples with a bit of tartness for balance.

Flat lay of a medium yellow onion, three peeled and chopped medium carrots, a medium butternut squash peeled and cut into one-inch cubes, a large peeled Granny Smith apple chopped, two small white ceramic bowls with golden maple syrup and light brown pure olive oil, a small white ceramic bowl filled with whole dry chickpeas, a small white ceramic bowl containing ground cinnamon powder, a tiny white ceramic bowl with ground nutmeg, a small white ceramic bowl of coarse salt, a small white ceramic bowl of freshly ground black pepper, and two plain white ceramic bowls of low sodium vegetable broth, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Yellow onion: Adds a subtle sweetness and depth of flavor when it slowly cooks.
Carrots: Provide natural sweetness and body to the soup.
Butternut squash: The star ingredient, creamy and slightly nutty when cooked.
Apple (Granny Smith recommended): Gives a refreshing tartness to balance the rich veggies.
Vegetable broth: Keeps things light and lets the fresh ingredients shine.
Ground cinnamon and nutmeg: Warm spices that add cozy flavor notes.
Maple syrup: Sweetens naturally and ties the flavors together.
Salt and black pepper: Essential for amplifying all those lovely tastes.
Chickpeas: For roasting into crunchy maple-coated toppings that add texture and protein.
Olive oil: Helps coat chickpeas for roasting without drying out.
Brown sugar: Boosts the caramelization on the chickpeas.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this recipe is how easy it is to personalize. You can tweak the roasting time for chickpeas to get just the right crunch, or play around with spices to suit your mood. It's all about making this soup your own.

Variation: Sometimes I swap the Granny Smith apple for a sweeter Fuji if I want a softer, less tart finish. It gives the soup a subtly different sweetness that’s equally delicious.
Dairy-Free: This soup is naturally dairy-free, but if you want it creamier, I’ve added a splash of coconut milk before blending—adds a lovely silkiness without weighing it down.
Spice it up: Adding a pinch of cayenne or smoked paprika can give the soup a surprising kick if you’re feeling bold.
Make it heartier: Toss in some cooked quinoa or brown rice when serving to stretch this soup into a filling meal.

Step-by-Step: How I Make Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe

Step 1: Prep and Layer the Veggies

Start by chopping the onion, carrots, butternut squash, and apple into roughly 1-inch pieces. You don’t need them perfectly uniform since the slow cooker will soften everything until tender. Add all these to your slow cooker, then pour in the vegetable broth—this keeps everything moist and flavorful as it cooks.

Step 2: Let the Slow Cooker Do Its Magic

Set the slow cooker to low for 6 hours or high for 3-4 hours until all the vegetables are soft and cooked through. I usually set it on low before heading out for the day; when I come home, the house smells fantastic and the base of the soup is ready for blending.

Step 3: Blend and Season the Soup

Once everything is tender, use an immersion blender right in the crockpot for easy handling. If you don’t have one, carefully transfer the soup in batches into a regular blender and puree until smooth—be careful as it will be hot! Stir in the cinnamon, nutmeg, maple syrup, and season with salt and pepper to taste. I always taste at this stage to get the sweetness and spice balance just right.

Step 4: Roast Your Maple Chickpeas

While the soup cooks, prep your maple roasted chickpeas. Rinse and dry the chickpeas well, then rub them with a paper towel to remove any loose skins—that helps them crisp up nicely. Toss them with olive oil, maple syrup, brown sugar, cinnamon, and salt, then roast at 375°F (190°C) for about 25-30 minutes. Stir every 10 minutes to ensure even roasting and watch closely near the end—you want them crunchy but not burnt!

Step 5: Serve and Enjoy

Ladle the creamy butternut squash soup into bowls and sprinkle your crunchy maple chickpeas on top. The contrast of warm, velvety soup and sweet, crunchy chickpeas is what makes this dish so memorable.

Top Tip

After making this recipe several times, I’ve learned a few tricks that really elevate the final dish and make prep less stressful. Here are my favorite tips for guaranteed success with the Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe:

Peeling and Cutting Squash: Using a sharp knife and a sturdy peeler makes prepping butternut squash way easier—and safer! If you’re intimidated, consider buying pre-cut squash at the store.
Remove Chickpea Skins: Don’t skip rolling chickpeas in a towel to remove skins before roasting—it helps get that perfect crunch and prevents sogginess.
Adjust Maple Syrup: Depending on your maple syrup’s sweetness, start with the recommended amount and adjust to your taste while blending the soup. I like mine gently sweet, not overpowering.
Don’t Overload Blender: When pureeing, work in small batches if not using an immersion blender to avoid spills or uneven blending.

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

butternut squash soup - Serving Suggestion

Garnishes

Besides the maple roasted chickpeas, I love to add a few fresh sage leaves fried lightly in a bit of olive oil or butter for an herbal finish. A swirl of coconut milk or a sprinkle of toasted pumpkin seeds also adds beautiful color and texture.

Side Dishes

Crusty bread or warm garlic naan is my go-to side, perfect for dipping into that silky soup. For a fuller meal, I sometimes serve this with a bright kale salad tossed with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For a dinner party, I’ve served this soup in small espresso cups topped with chickpeas and a drizzle of maple syrup for a fun appetizer. You can also put the soup and chickpeas in separate bowls so guests can add their own topping share style.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making reheated soup taste even better. Keep the roasted chickpeas separate though, or they’ll lose their crunch.

Freezing

This soup freezes beautifully. Just cool it completely and pour into freezer-safe containers or bags. Freeze for up to 3 months. I recommend freezing roasted chickpeas separately so they maintain their crispness after thawing.

Reheating

Reheat the soup gently on the stovetop or microwave, stirring occasionally to prevent sticking. Add a splash of broth or water if it’s thicker than you like. Sprinkle the chickpeas on right before serving to keep them crunchy.

Frequently Asked Questions:

Can I use frozen butternut squash instead of fresh?

Absolutely! Frozen butternut squash works well and saves prep time. Just adjust the slow cooker time slightly, checking for tenderness a bit earlier.

How do I get perfectly crunchy roasted chickpeas?

Pat the chickpeas dry thoroughly and remove their skins by rolling them in a towel. Toss with oil and sweetener, then roast with stirring every 10 minutes. Watch closely near the end so they don’t burn.

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it relies on plant-based broth, maple syrup, and chickpeas. Just ensure your broth is vegan-certified and you’re all set!

What can I substitute if I don’t have maple syrup?

You can substitute honey or agave syrup in a pinch—just keep in mind the flavor will change slightly. Maple syrup adds a unique depth and natural sweetness that’s hard to replace exactly.

Final Thoughts

This Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe has become a trusty favorite in my kitchen, perfect for savoring slow-cooked comfort without a fuss. I hope you give it a try and fall in love with those sweet-savory flavors and crunchy toppings just like I did. It’s the kind of meal that feels fancy but is foolproof enough for any day—your new cozy ritual awaits.