There’s something irresistibly cozy about this Butternut Squash Soup with Maple Chickpeas Recipe — warm, creamy, and just sweet enough with a little crunch on top that makes every spoonful feel like a hug. It’s exactly the kind of meal I turn to when I want comfort food that feels a little special.

A white cup filled with smooth orange soup topped with a small pile of browned roasted chickpeas in the center, with another similar cup blurred in the background, all set on a white marbled surface with a silver spoon nearby. 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 Butternut Squash Soup with Maple Chickpeas Recipe
Top Tip
How to Serve Butternut Squash Soup with Maple Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Soup with Maple Chickpeas Recipe

Why You'll Love This Recipe

Making this Butternut Squash Soup with Maple Chickpeas Recipe feels like creating a little magic in your own kitchen. It’s comforting and nourishing but also has a delightful playfulness with those crunchy maple chickpeas on top. I promise you, this combo will have you coming back for seconds (and thirds!).

Slow cooker convenience: Toss everything in and let it do its thing while you get on with your day—no stirring required!
Perfect balance of flavors: The sweetness of maple syrup and apple with a hint of warming spices makes this soup stand out.
Crunchy maple chickpeas: These add texture and a little surprise that makes presentation and taste pop.
Comfort meets health: It’s packed with veggies, plant-based protein, and natural sweetness without any heaviness.

Two white bowls filled with a thick, smooth orange soup sit on a white marbled surface. Each bowl has a single layer of crunchy, browned chickpeas piled at the center of the soup, showing a mix of golden and dark brown colors. Nearby, a white cloth with red stripes is partially visible and scattered with more browned chickpeas. The overall look is warm and inviting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Butternut Squash Soup with Maple Chickpeas Recipe plays a starring role, blending sweetness with earthiness and that hint of spice that makes fall cooking so comforting. Plus, shopping for these ingredients is a breeze — everything is easy to find in most grocery stores!

Flat lay of a medium yellow onion sliced in half showing fresh layers, three peeled and freshly chopped medium carrots, a medium butternut squash cut into bright orange one-inch cubes, a large peeled Granny Smith apple quartered, two simple white ceramic bowls each filled with clear low sodium vegetable broth, small white ceramic bowls containing ground cinnamon and ground nutmeg powders, a small white bowl with glossy amber maple syrup, a small white bowl filled with coarse salt, a small white bowl of freshly ground black pepper, a small white ceramic bowl with raw dried chickpeas, a small white bowl holding golden olive oil, and a small white bowl with rich brown sugar placed symmetrically 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 savory base that balances the sweetness from the pumpkin and apple; caramelizes nicely while cooking.
Carrots: Adds natural sweetness and an extra layer of flavor and color.
Butternut Squash: The star ingredient — creamy, naturally sweet, and gives the soup that signature velvety texture.
Apple (Granny Smith): I love Granny Smith for its tartness which cuts through the richness and adds brightness.
Vegetable Broth: Keeps everything moist and infuses a light savory note without overpowering the veggies.
Ground Cinnamon & Nutmeg: Warming spices that elevate the soup and make it taste like autumn in a bowl.
Maple Syrup: Adds natural sweetness with a complex flavor that pairs perfectly with both the soup and chickpeas.
Salt & Pepper: Essential to bring all the flavors into harmony.
Chickpeas: For that crunchy topping, packed with protein and fiber—plus, they soak up all that maple-y goodness.
Olive Oil: Helps the chickpeas crisp beautifully in the oven.
Brown Sugar: Boosts caramelization in the maple roasted chickpeas for a perfect sweet crust.

📝

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

This is a recipe that’s really flexible — I like to switch it up depending on what I have around or how cozy I want it to feel. Feel free to add your favorite herbs or swap ingredients to suit your taste or dietary needs.

Variation: Sometimes I add a pinch of cayenne pepper or smoked paprika for a subtle smoky kick that wakes up the flavors.
Dietary twist: If you avoid sugar, replace maple syrup with date syrup or leave it out entirely—just adjust seasoning accordingly.
Seasonal swap: Try replacing the apple with pear in winter for a gentler sweetness.

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

Step 1: Prep the Veggies and Load the Slow Cooker

Chop the onion, carrots, butternut squash, and apple into roughly 1-inch pieces—it doesn’t have to be perfect since we’ll be blending later. Toss them all into your slow cooker and pour the vegetable broth over top. Set it on low for 6 hours or high for 3-4 hours until everything is tender. I usually prep this in the morning, so dinner is ready when I walk in the door.

Step 2: Blend the Soup Smooth and Spice it Up

Once the veggies are soft, puree the soup using an immersion blender directly in the slow cooker. If you don’t have one, carefully blend in batches with a regular blender. Next, stir in the cinnamon, nutmeg, and maple syrup, then season with salt and black pepper to taste. Pour the silky soup back into the slow cooker to stay warm while you finish up the chickpeas.

Step 3: Roast the Maple Chickpeas

Rinse and drain your chickpeas and dry them well—this step is key to getting them crispy! Rolling them in a towel to remove skins is a small extra step I love; it helps with crispiness. Toss the chickpeas with olive oil, maple syrup, brown sugar, cinnamon, and salt. Spread them out on a baking sheet and roast at 375°F (190°C), stirring every 10 minutes. When they’re golden and crunchy—usually about 25-30 minutes—pull them out and let cool slightly.

Step 4: Serve and Savor!

Ladle the warm soup into bowls and generously sprinkle your crunchy maple roasted chickpeas on top. The sweetness and textures together create a satisfying bowl that’s ready to be devoured immediately. Trust me, this crunch really takes the soup up a notch.

Top Tip

From my many attempts at perfecting this Butternut Squash Soup with Maple Chickpeas Recipe, I’ve learned a few simple tweaks that really elevate it:

Dry Chickpeas Thoroughly: Pat them super dry before roasting to get maximum crunch and prevent steaming in the oven.
Don’t Skip Removing Skins: While a bit tedious, it helps the chickpeas crisp better and avoid that thin chewy layer.
Gentle Pureeing: Use an immersion blender carefully in bursts to avoid splatters—but if you want ultra-smooth, multiple short blender batches work wonders.
Season in Layers: Taste as you go and adjust salt and maple syrup slowly — it’s easy to overdo the sweetness or salt, so balancing as you blend is key.

How to Serve Butternut Squash Soup with Maple Chickpeas Recipe

butternut squash soup - Serving Suggestion

Garnishes

I usually keep it simple but flavorful when serving. The star crunchy maple chickpeas on top add a delightful texture and a hint of sweetness. Sometimes I add a swirl of coconut cream or a sprinkle of toasted pumpkin seeds for extra richness and crunch. A few fresh thyme leaves also bring a lovely herbal touch.

Side Dishes

This soup pairs wonderfully with crusty bread—my favorite is a warm, rustic sourdough perfect for dipping. Alternatively, a simple green salad dressed with lemon vinaigrette keeps things light and fresh alongside the creamy soup.

Creative Ways to Present

For special gatherings, I like to serve this soup in mini pumpkin bowls for that wow factor. Also, layering the soup and chickpeas in clear glass mugs shows off the gorgeous colors and textures. You could also sprinkle a little crumbled goat cheese or a dash of smoked paprika on top to impress your guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in an airtight container in the fridge for up to 4 days. The flavors really mellow and deepen overnight, so leftovers can actually taste even better the next day. Just store the maple roasted chickpeas separately to keep them crunchy, then add them fresh when serving.

Freezing

This soup freezes beautifully. I pour it into freezer-safe containers in portions, leaving some space for expansion. Freeze for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, warm the soup slowly over medium-low heat with a splash of vegetable broth or water if it’s thickened too much. Stir often to prevent sticking and keep the texture silky smooth. Remember to add fresh maple chickpeas or crumble some on top just before serving to keep that irresistible crunch.

Frequently Asked Questions:

Can I make this soup without a slow cooker?

Absolutely! If you don’t have a slow cooker, you can simmer all the ingredients on the stovetop in a large pot over medium heat. Cook until the vegetables are tender—about 30-40 minutes—then blend and proceed with the seasonings and toppings as usual. Just keep an eye on the liquid level and add broth or water if it gets too thick while cooking.

What if I don’t have an immersion blender?

No worries! You can transfer the cooked vegetables in batches to a regular blender and blend until smooth. Just be careful with hot soup—blend in small batches and vent the blender lid slightly to prevent steam buildup. Then pour everything back into your pot or slow cooker to finish seasoning.

Can I use canned butternut squash instead?

While canned butternut squash can work in a pinch, fresh butternut squash gives the best flavor and texture in this recipe. If you use canned, you might want to reduce the cooking time since the squash is pre-cooked, and adjust seasonings to taste.

How spicy are the maple roasted chickpeas?

They are not spicy at all—just sweet and a little warming from cinnamon. If you want to add some heat, you can sprinkle in a tiny pinch of cayenne pepper or chili powder before roasting. Otherwise, they provide a lovely sweet crunch that complements the soup beautifully.

Final Thoughts

This Butternut Squash Soup with Maple Chickpeas Recipe feels like one of those few dishes that’s both easy and impressive. I love how it fills the house with cozy aromas and is a total crowd-pleaser. Whether you’re looking for a comforting weeknight dinner or a beautiful seasonal starter, I really hope you give this one a try. It’s simple, satisfying, and truly delicious—the kind of recipe you’ll want to make again and again.