Description
A comforting and flavorful slow cooker butternut squash soup paired with sweet and crunchy maple roasted chickpeas. This easy-to-make recipe combines warm spices and natural sweetness for a perfect fall or winter meal.
Ingredients
Scale
For the Butternut Squash Soup:
- 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
For the 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 into the slow cooker. Pour in the low sodium vegetable broth, ensuring all ingredients are covered.
- Cook the soup: Set the slow cooker on low and cook 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, blend the cooked vegetables until smooth. If unavailable, carefully transfer batches of soup 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.
- Prepare the maple roasted chickpeas: Preheat oven to 375 degrees Fahrenheit. Rinse and drain chickpeas, pat dry, and remove skins by rolling on a towel.
- Coat the chickpeas: In a small bowl, mix olive oil, maple syrup, brown sugar, ground cinnamon, and salt. Toss chickpeas in the mixture until fully coated.
- Bake the chickpeas: Spread the chickpeas evenly on a large baking sheet. Bake for 25 to 30 minutes, stirring every 10 minutes, until chickpeas are crunchy and caramelized.
- Serve: Ladle the smooth butternut squash soup into bowls and garnish with the warm maple roasted chickpeas. Serve immediately.
Notes
- To remove chickpea skins easily, roll them on a clean towel to loosen before roasting.
- Use Granny Smith apples for a tart contrast, but any firm apple will work.
- If you don’t have a slow cooker, cook the vegetables in a large pot on the stovetop and then blend.
- Adjust maple syrup amounts to your preferred sweetness level.
- Make chickpeas ahead of time and store in an airtight container to maintain crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
