Warm, comforting, and just a little bit sweet—that’s exactly what you get with this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe. It’s one of those dishes that fills your kitchen with cozy aromas and your belly with pure comfort.

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

Honestly, this recipe has become one of my go-tos when I want something nourishing with a hint of sweetness and a crunchy surprise on top. The slow cooker does the heavy lifting, blending all those flavors into a velvety soup while the maple roasted chickpeas add a delicious contrast. You'll see why it quickly becomes a family favorite.

Hands-off Cooking: You can just toss everything in your slow cooker and relax while it stews to perfection.
Sweet and Savory Harmony: The mix of butternut squash, apple, and warm spices like cinnamon and nutmeg gives it a beautiful depth.
Crunchy Maple Chickpeas: These provide the perfect texture contrast, making each spoonful exciting.
Healthy and Satisfying: Packed with veggies, fiber, and plant-based protein, it’s a meal that just feels good.

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

The ingredients come together like a dream: smooth, sweet butternut squash soup balanced perfectly by subtly spiced maple chickpeas. Each ingredient plays a role — from the creamy texture of the squash to the tart-sweet punch of the apple. When shopping, I always pick a firm, unblemished butternut squash and a crisp apple variety like Granny Smith for that gentle acidity.

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 mild, savory base flavor that deepens as it slow cooks.
Carrots: Bring natural sweetness and enhance the soup’s silky texture.
Butternut Squash: The star ingredient — creamy, rich, and naturally sweet when cooked down.
Apple (Granny Smith recommended): Adds brightness and balances the sweetness with a slight tang.
Vegetable Broth: The flavorful liquid foundation that brings everything to life.
Ground Cinnamon and Nutmeg: Warm spices that give the soup a cozy feel without overpowering it.
Maple Syrup: Boosts natural sweetness and adds that signature maple flavor both in the soup and chickpeas.
Salt and Black Pepper: Essential for seasoning and bringing all the flavors together.
Chickpeas: Roasted until crunchy, they add texture and protein to keep you full.
Olive Oil: Helps the chickpeas crisp up beautifully in the oven.
Brown Sugar: Works with maple syrup to make those chickpeas caramelized and irresistible.

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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

I love experimenting with this soup by swapping in different spices or adding a splash of coconut milk for creaminess. You can easily make it vegan, gluten-free, or a bit more spicy — it’s a flexible recipe that you can tailor to your taste or pantry.

Variation: Adding a pinch of smoked paprika turns this into a smoky delight—I've done this when I wanted a little more depth without losing its sweet charm.
Dietary Modifications: For a creamier soup, stir in coconut milk after blending, perfect if you want dairy-free richness.
Seasonal Twist: Try swapping apples with pears in late winter for a subtle sweetness change.
Heat Factor: Sprinkle some cayenne or chili flakes if you want a gentle warmth to balance the sweetness.

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

Step 1: Prep and Load Your Slow Cooker

Start by chopping the onion, carrots, butternut squash, and your chosen apple into roughly 1-inch pieces. Toss everything into the slow cooker and pour the vegetable broth over it all. The great thing here is you don’t need to sweat the onion beforehand—the slow cooker softens it perfectly over time. Set it on low for about 6 hours, or if you’re short on time, high for 3 to 4 hours until the veggies are soft and tender.

Step 2: Blend and Season Your Soup

Once the veggies are tender, it’s blending time. I usually use an immersion blender right in the slow cooker—it’s quicker and less messy. Blend until silky smooth. Then stir in the cinnamon, nutmeg, and maple syrup. Season with salt and freshly cracked black pepper to taste. If you don’t have an immersion blender, just carefully transfer the soup in batches to a countertop blender, then pour it back into the slow cooker to keep warm.

Step 3: Roast the Maple Chickpeas

While your soup is simmering, start on the crunchy maple roasted chickpeas. Preheat your oven to 375°F. Rinse and dry the chickpeas well—removing the skins by rubbing them with a towel results in crispier bites. Toss the chickpeas in a mixture of olive oil, maple syrup, brown sugar, cinnamon, and salt. Spread them evenly on a baking sheet and roast for about 25 to 30 minutes, shaking or stirring every 10 minutes to ensure they crisp evenly without burning.

Step 4: Serve and Enjoy

Ladle the velvety butternut squash soup into bowls and generously sprinkle the warm, crunchy maple chickpeas on top. The chickpeas provide a wonderful textural contrast to the smooth soup, making each spoonful interesting and satisfying.

Top Tip

Over the years, I’ve learned that the key to a perfect bowl of this soup lies in the texture and seasoning balance. Here are some handy tips from my kitchen adventures that might save you a few trial runs.

Removing Chickpea Skins: Scrubbing off the skins with a towel before roasting really ups the crunch factor; it’s a small step but makes a big difference.
Don’t Over-sweeten: The maple syrup adds wonderful warmth, but taste before adding too much—sometimes the natural sweetness from squash and apples is plenty.
Use an Immersion Blender: It keeps cleanup minimal and lets you adjust soup texture easily by blending just a bit or till silky smooth.
Stir Chickpeas Often: Roasting with occasional stirring prevents burning and creates that perfect golden crunch every time.

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

butternut squash soup - Serving Suggestion

Garnishes

I like to keep it simple and let the soup shine, so the maple roasted chickpeas are my go-to garnish. Sometimes I add a small drizzle of extra maple syrup or a couple of toasted pumpkin seeds for an extra crunch. A dollop of coconut yogurt or creme fraiche is a lovely creamy finish, too.

Side Dishes

To round out the meal, I often serve crusty bread—sourdough is my favorite for dipping—or a fresh green salad with a tangy vinaigrette to contrast the soup’s sweetness. Roasted Brussels sprouts or kale chips also work well for a little extra veggie crunch.

Creative Ways to Present

For special occasions, I like serving this soup in mini pumpkin bowls—it looks festive and makes for a fun centerpiece. Alternatively, layering the soup and chickpeas in clear glass cups creates a pretty parfait effect that guests always comment on and love digging into.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making the next day even better. I usually keep the maple roasted chickpeas separate to keep their crunch.

Freezing

This soup freezes beautifully. I freeze in portions without the chickpeas, then add freshly roasted chickpeas just before serving. Defrost overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until warm. If it’s too thick, add a splash of broth or water. Then add your crunchy chickpea garnish on top right before serving to keep that delightful texture.

Frequently Asked Questions:

Can I use frozen butternut squash for this recipe?

Yes! Frozen cubed butternut squash works well in this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe. Just adjust the slow cooker time by reducing it slightly, since frozen veggies soften faster.

How can I make the soup creamier without adding dairy?

To keep this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe dairy-free yet creamy, stir in coconut milk or a splash of unsweetened almond milk after blending. It adds lovely richness without overpowering the flavor.

Can I prepare the maple roasted chickpeas ahead of time?

Absolutely! You can roast the chickpeas a day or two in advance and store them in an airtight container at room temperature. Just toss them in the oven for a few minutes to re-crisp if needed before serving.

What can I substitute for maple syrup in this recipe?

If you don’t have maple syrup, you can substitute with honey or agave syrup in the recipe. Keep in mind that honey isn’t vegan, so choose agave if you prefer a vegan option. The flavor will be slightly different, but still delicious.

Final Thoughts

This Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe holds a special place in my kitchen because it’s both easy and impressive. It’s a dish I reach for when I want cozy comfort food that doesn’t require standing over the stove for hours. Plus, those crunchy maple chickpeas? They take this bowl of goodness up to the next level every time. I hope you give it a try—you’ll love how it warms your heart and satisfies your cravings all at once.