Description
This Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas is a comforting, flavorful autumn dish. The creamy soup is seasoned with warm spices like cinnamon and nutmeg, sweetened naturally with maple syrup, and topped with crunchy maple roasted chickpeas for added texture and sweetness. Ideal for a cozy dinner or a nutritious lunch.
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 Soup Ingredients: Add the chopped onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over the ingredients evenly.
- Cook the Soup: Set the slow cooker to low and cook for 6 hours, or on high for 3 to 4 hours, until the vegetables are tender and soft.
- Puree the Soup: Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree, 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.
- Preheat Oven and Prepare Chickpeas: While soup cooks, preheat the oven to 375 degrees Fahrenheit. Rinse and drain the chickpeas, then pat them dry thoroughly with a towel. Remove the skins by gently rubbing the chickpeas on the towel.
- Mix Chickpea Coating: In a small bowl, combine the olive oil, maple syrup, brown sugar, cinnamon, and salt until well mixed.
- Coat and Roast Chickpeas: Spread the chickpeas on a large baking sheet. Pour the maple syrup mixture over them and toss to coat evenly. Bake in the preheated oven for 25 to 30 minutes, stirring every 10 minutes until the chickpeas are crunchy and caramelized.
- Serve: Ladle the warm butternut squash soup into bowls and garnish with the maple roasted chickpeas on top. Serve immediately for best texture and flavor.
Notes
- You can substitute the Granny Smith apple with any tart apple variety for balanced sweetness.
- If you don’t have an immersion blender, a high-speed blender works well but be careful when blending hot liquids.
- For extra creaminess, add a splash of coconut milk or cream after pureeing the soup.
- Removing chickpea skins improves crispiness but is optional.
- Store leftover soup and chickpeas separately to maintain chickpea crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 12 g
- Sodium: 340 mg
- Fat: 7 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
