Description
This Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas is a comforting and flavorful autumn dish featuring a creamy, spiced squash soup complemented by sweet and crunchy maple roasted chickpeas. Perfect for cozy dinners, this recipe combines natural sweetness from maple syrup and warming spices for a wholesome, vegan-friendly 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 preferred)
- 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), rinsed and drained
- 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 soup ingredients: Add the chopped onion, carrots, butternut squash, and apple to the slow cooker. Pour the low sodium vegetable broth over the ingredients to cover them evenly.
- Cook the vegetables: Cook the mixture on low for 6 hours or on high for 3 to 4 hours until the vegetables are tender and soft.
- Puree the soup: Once the vegetables are cooked, puree the soup using an immersion blender until smooth. If unavailable, carefully transfer the soup in batches to a blender and blend until creamy. Return the pureed soup to the slow cooker.
- Add spices and maple syrup: Stir in the ground cinnamon, ground nutmeg, and maple syrup. Season with salt and freshly ground black pepper to taste, mixing thoroughly.
- Roast the chickpeas: While the soup cooks, preheat the oven to 375 degrees F. Rinse, drain, and pat dry the chickpeas. Remove their skins by rolling on a towel if preferred.
- Coat chickpeas with glaze: In a small bowl, mix olive oil, maple syrup, brown sugar, ground cinnamon, and salt. Toss the chickpeas in this mixture until evenly coated.
- Bake chickpeas: Spread the coated chickpeas on a large baking sheet in a single layer. Bake for 25 to 30 minutes, stirring about every 10 minutes to ensure even roasting, until crunchy and caramelized.
- Serve: Ladle the soup into bowls and garnish with the warm maple roasted chickpeas. Serve immediately for the best texture and flavor.
Notes
- Removing chickpea skins is optional but helps achieve extra crunch.
- You can substitute apple with pear for a different fruity flavor.
- Adjust maple syrup quantity in soup and chickpeas to taste for desired sweetness.
- Use low sodium vegetable broth to control salt levels better.
- If you don’t have a slow cooker, simmer the soup in a pot on the stovetop for about 45 minutes until vegetables are soft.
- For a creamier soup, add a splash of coconut milk or cream before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
