Description
This Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas is a comforting and flavorful fall-inspired dish. The creamy squash and apple soup is gently spiced with cinnamon and nutmeg, while the crunchy maple roasted chickpeas add a delightful texture and sweetness. Perfect for a cozy meal, this recipe is easy to prepare with minimal hands-on time using a slow cooker and oven roasting.
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 the vegetables: 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.
- Cook the soup: Cover and cook on low for 6 hours or on high for 3 to 4 hours until the vegetables are soft and tender.
- Puree the soup: Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. Return the pureed soup 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 the soup warm while preparing the chickpeas.
- Prep the chickpeas: Preheat the oven to 375 degrees Fahrenheit. Rinse and drain the chickpeas, then pat dry with a towel. Remove skins by rolling the chickpeas on the towel for a crispier texture.
- Make the maple glaze: In a small bowl, mix together olive oil, pure maple syrup, brown sugar, ground cinnamon, and salt to form a coating mixture.
- Coat and roast chickpeas: Place the chickpeas on a large baking sheet and pour the maple glaze over them. Toss well to ensure all chickpeas are evenly coated. Spread them in a single layer for even roasting.
- Bake chickpeas: Roast in the preheated oven for 25 to 30 minutes, stirring every 10 minutes to prevent burning, until the chickpeas are crunchy and caramelized.
- Serve: Ladle the warm butternut squash soup into bowls and garnish with the maple roasted chickpeas for texture and sweetness. Serve immediately.
Notes
- To make peeling the butternut squash easier, microwave it for 2-3 minutes before peeling.
- If you do not have an immersion blender, use a regular blender, but blend the hot soup in small batches to avoid pressure buildup.
- Removing chickpea skins improves crunchiness when roasted but is optional.
- Maple syrup adds a subtle sweetness; adjust quantity based on your preference for a sweeter or less sweet soup.
- For a spicier version, add a pinch of cayenne pepper while seasoning the soup.
- Leftover roasted chickpeas make a great snack and can be stored in an airtight container for 2-3 days.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups soup with chickpeas)
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
