There’s something so cozy and comforting about a warm bowl of soup on a chilly day. This Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe blends the natural sweetness of squash and apples with a hint of fall spices, topped off with crunchy maple-roasted chickpeas for that perfect texture contrast you didn’t know you needed.

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 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

I’ve made this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe more times than I can count because it’s one of those dishes that feels like a big, warm hug. It’s easy to prepare, full of comforting flavors, and the chickpeas add that unexpected crunch that turns it into a meal, not just a side.

Hands-off cooking: Slow cooker convenience means you can set it and forget it while you go about your day.
Balanced flavors: The natural sweetness from butternut squash and apples is perfectly rounded out by warming cinnamon and nutmeg.
Texture magic: Maple roasted chickpeas add a crunchy, sweet-spiced topping that keeps every spoonful exciting.
Nutritious and versatile: Packed with veggies and plant-based protein, it suits a variety of diets and tastes.

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

This Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe uses fresh, simple ingredients that blend so well together. Here’s a little insight into why these star players shine and some tips for picking the best ones at the market.

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 subtle sweetness and depth, forming the soup’s savory base.
Carrots: Lend natural sweetness and bright color while boosting nutrition.
Butternut Squash: The superstar ingredient — creamy when cooked and naturally sweet with a velvety texture.
Apple (Granny Smith): Provides a tart contrast that balances the sweetness perfectly.
Vegetable Broth: Keeps the soup flavorful and light, but choose low-sodium to control salt levels.
Ground Cinnamon & Nutmeg: These warm spices add an autumnal aroma and depth without overwhelming the dish.
Maple Syrup: Works double duty here—both in the soup and the roasted chickpeas—for natural sweetness and rich flavor.
Chickpeas: When roasted with maple and spices, they add a crunchy protein boost as a garnish.
Brown Sugar: Enhances the caramel notes for the roasted chickpeas.

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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

One of the things I love most about this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe is how easy it is to tweak it to fit your mood or pantry staples. Feel free to get creative or keep it classic—the flavors are forgiving and welcoming.

Spice it up: Sometimes, I add a pinch of cayenne or smoked paprika to the soup for a subtle kick that contrasts beautifully with the sweetness.
Make it creamy: For extra silkiness, stir in a splash of coconut milk or heavy cream just before serving.
Nut-free variation: Swap the chickpeas’ oil for avocado oil and skip the maple syrup if you want a less sweet, crunchier garnish.

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

Step 1: Prep Your Veggies and Apple

Peeling and chopping the butternut squash can be a bit intimidating at first, but using a sharp knife and peeling carefully makes a big difference. I like to cut the squash into roughly 1-inch cubes to ensure everything cooks evenly and blends smoothly. Chop the onion, peel and chop the carrots, and peel and cube the apple (Granny Smith works wonderfully for its tartness). Toss everything into your slow cooker.

Step 2: Add Broth and Cook Low & Slow

Pour two cans of low-sodium vegetable broth over your veggies and apples in the slow cooker. Cooking on low for 6 hours lets all the flavors meld together beautifully, but if you’re pressed for time, 3 to 4 hours on high works almost as well. You’ll know it’s ready when the squash and carrots are fork-tender.

Step 3: Puree & Add Spices

Once your vegetables are soft, I use an immersion blender right in the slow cooker—it’s quick and way less messy. If you don’t have one, carefully transfer the soup in batches to a countertop blender. Blend until smooth and silky, then stir in cinnamon, nutmeg, and maple syrup. Season with salt and fresh black pepper. Taste as you go here—some like it a bit sweeter, others prefer more warmth from the spices.

Step 4: Roast the Maple Chickpeas While Your Soup Simmered

This step adds the magic crunch! Preheat your oven to 375°F. Drain and rinse chickpeas well, then pat dry thoroughly. Removing as many skins as you can helps them crisp up better. In a small bowl, mix olive oil, maple syrup, brown sugar, cinnamon, and a pinch of salt. Toss the chickpeas in this sweet-spiced mixture, spread evenly on a baking sheet, and roast for 25 to 30 minutes, stirring every 10 minutes so they brown evenly. They should come out golden and crunchy.

Step 5: Serve and Enjoy

Ladle your creamy soup into bowls and generously top with those irresistible maple roasted chickpeas. This topping keeps its crunch even after a little time, but I always add them right before serving. Dig in while warm and cozy!

Top Tip

Making this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe taught me a few handy tips that I’m always happy to share, since they make the difference between good and unforgettable.

Squash Prep: Use a heavy chef’s knife and take your time peeling and chopping the butternut squash; it’s safer and easier than rushing.
Chickpea Skins: Rolling chickpeas between towels to remove skins helps them roast crispier; I learned this trick after a soggy batch one time.
Immersion Blender Magic: Blending soup directly in the slow cooker saves so much fuss and cleanup; invest in a good one if you don’t have it yet.
Season Gradually: Start with less salt and spices, then adjust after blending—it's easier to balance flavors this way.

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

butternut squash soup - Serving Suggestion

Garnishes

I love topping this soup with plenty of maple roasted chickpeas because they’re subtly sweet and crunchy—such a nice contrast to the silky soup. Sometimes, I also sprinkle a little fresh chopped parsley or a drizzle of coconut cream for a pretty touch.

Side Dishes

This soup pairs beautifully with crusty whole-grain bread or a simple arugula salad dressed lightly with lemon and olive oil. When I make it for guests, I also serve a side of roasted Brussels sprouts or warm quinoa for some extra texture and fullness.

Creative Ways to Present

For special occasions, I ladle the soup into small, pretty ceramic bowls and garnish with a sprig of fresh thyme alongside the maple chickpeas on top. Serving it in mini bread bowls is a fun twist I tried last Thanksgiving, and guests loved tearing into the bread as they sipped the soup!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. Since the chickpeas lose their crunch quickly, I keep them separate and add them fresh each time I reheat a bowl of soup.

Freezing

This soup freezes wonderfully! Pour the cooled soup into freezer-safe containers (without the chickpeas), and it keeps well for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat your soup slowly over low heat on the stove, stirring often, or microwave in short bursts to avoid overheating. Add a splash of vegetable broth or water if it’s thickened too much. Then, sprinkle on freshly roasted chickpeas to keep the crunch.

Frequently Asked Questions:

Can I use frozen butternut squash for this soup?

Absolutely! Frozen butternut squash can be a convenient shortcut—just adjust cooking times as frozen veggies may cook faster. The flavor and texture will still be delicious.

What can I substitute if I don’t have maple syrup?

You can swap out maple syrup for honey or agave nectar in both the soup and chickpeas if you prefer. Brown sugar alone also works for the chickpeas to get that caramelized sweetness.

How do I make this soup vegan?

This recipe is naturally vegan when made with vegetable broth and maple syrup. Just ensure any optional toppings you use, like cream or yogurt, are plant-based alternatives.

Can I prepare the soup without a slow cooker?

Yes! You can make the soup on the stovetop. Simmer all the ingredients in a large pot for about 40-50 minutes until the vegetables are tender, then puree and season as directed.

Final Thoughts

This Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe is one of those crowd-pleasers that feels special yet totally doable any day of the week. I hope when you try it, you feel that same cozy, satisfied feeling I get every single time I serve it. Whether you’re cozying up alone or sharing with friends, it’s a recipe that warms your belly and heart.