There’s something truly comforting about a velvety bowl of soup on a chilly day, especially when it’s bursting with sweet and cozy flavors. This Creamy Butternut Squash Soup with Maple Chickpeas Recipe strikes just the right balance between silky smoothness and crunchy, sweet-tart chickpeas topping it off – a perfect hug in a bowl.

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 Creamy Butternut Squash Soup with Maple Chickpeas Recipe
Top Tip
How to Serve Creamy Butternut Squash Soup with Maple Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Butternut Squash Soup with Maple Chickpeas Recipe

Why You'll Love This Recipe

This recipe has become one of my favorites when I want something wholesome yet indulgent without spending hours in the kitchen. The slow cooker does all the heavy lifting, while the maple chickpeas add a little sweet and crunchy punch that keeps it interesting.

Slow Cooker Convenience: You can set it and forget it, freeing you to do other things without watching the stove.
Warm Spices and Maple Sweetness: A cozy cinnamon and nutmeg blend with maple syrup gives the soup a layered, comforting flavor.
Maple Roasted Chickpeas: These crunchy, sweet-tart chickpeas make the soup more than just a bowl of blended veggies—they add texture and personality.
Versatile and Nourishing: Packed with vegetables and plant-based protein, it’s filling and healthy without being heavy.

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

The ingredients here are simple and wholesome, yet each one plays a crucial role in creating that smooth, luscious soup with just the right touch of sweetness and spice. Plus, the maple roasted chickpeas bring a burst of flavor and crunch you wouldn’t expect.

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 gentle sweetness and foundational flavor to the soup.
Carrots: They deepen the natural sweetness and boost the soup’s vibrant color.
Butternut squash: The star of the show, providing creaminess and a subtly sweet, nutty flavor.
Apple (Granny Smith works great): Brings a tart contrast that brightens the soup and avoids it feeling too sweet.
Vegetable broth: Creates a savory base that ties all the ingredients together.
Ground cinnamon & nutmeg: Warm spices that add depth and a hint of autumn comfort.
Maple syrup: Sweetens naturally while marrying flavors beautifully, used both in soup and chickpeas.
Salt and pepper: Key for seasoning and balancing the sweetness.
Chickpeas: Roasted and coated in maple, brown sugar, and cinnamon for that addictive crunch.
Olive oil: Helps coat and crisp the chickpeas perfectly in the oven.
Brown sugar: Adds caramel notes to the chickpeas’ glaze.

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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 Creamy Butternut Squash Soup with Maple Chickpeas Recipe is how easy it is to tweak based on what you have or your taste. Don’t hesitate to make this recipe your own.

Variation: I sometimes swap the Granny Smith apple for a Fuji for a sweeter twist or add a dash of cayenne pepper to give the soup a little heat. It's a fun way to surprise yourself with subtle changes.
Dairy Addition: Adding a spoonful of coconut cream or plain yogurt on top takes this soup from good to luxurious in a heartbeat.
Make it vegan/gluten-free: This recipe already fits vegan and gluten-free diets perfectly, making it ideal for guests with dietary restrictions.

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

Step 1: Load the Slow Cooker with Your Veggies and Apple

Start by chopping your onion, carrots, butternut squash, and apple into roughly 1-inch cubes. I like to peel and seed the squash carefully to avoid any bitterness. Toss everything into the slow cooker and pour the vegetable broth over it. There's already enough flavor here to keep things cozy and delicious. Set your slow cooker to low for about 6 hours or high for 3 to 4 hours until those veggies are soft and tender. This is where the magic begins as the flavors meld and deepen.

Step 2: Puree and Season the Soup

Once everything is nice and soft, grab your immersion blender to puree the soup right in the slow cooker. If you don’t have one, carefully transfer the soup in batches to a blender—just remember to vent the lid slightly to avoid pressure buildup! After blending, stir in the cinnamon, nutmeg, and maple syrup. Then taste and adjust your seasoning with salt and pepper. I always add a little more cinnamon than I think because it just elevates that warm fall vibe.

Step 3: Roast the Maple Chickpeas

While the soup finishes cooking, preheat your oven to 375°F. Drain and rinse the chickpeas, then pat them dry thoroughly to get that crunch later. I usually roll them in a clean towel to remove the skins—that extra step makes a huge difference in texture. Toss the chickpeas with olive oil, maple syrup, brown sugar, cinnamon, and a pinch of salt on a baking sheet. Roast them for about 25 to 30 minutes, stirring every 10 minutes so they cook evenly and become beautifully crunchy and caramelized. Keep an eye on them towards the end to prevent burning.

Step 4: Serve and Enjoy

Ladle the creamy soup into bowls and generously sprinkle the maple roasted chickpeas on top. The contrast between the smooth soup and the crunchy chickpeas is what makes this dish stand out every time. Serve it up warm and enjoy the comforting flavors with a touch of fun texture.

Top Tip

From my many tries of this recipe, I’ve learned a few little tricks that make a big difference between a good soup and a memorable one. These tips will help you get the flavors just right and keep the textures perfect.

Pat Dry Those Chickpeas: Before roasting, make sure to dry chickpeas thoroughly so they crisp up instead of steam.
Don’t Skip Removing Skins: It sounds tedious, but rubbing off those skins leads to a crunchier, less gritty roasted chickpea.
Spice It Up Carefully: Adding cinnamon and nutmeg little by little helps you find the perfect cozy spice balance without overpowering.
Use an Immersion Blender: Pureeing right in the slow cooker saves time and reduces mess—plus, it’s super easy to get that creamy texture!

How to Serve Creamy Butternut Squash Soup with Maple Chickpeas Recipe

butternut squash soup - Serving Suggestion

Garnishes

I usually keep it simple with the maple roasted chickpeas on top, but a dollop of coconut yogurt or a swirl of heavy cream can add a lovely richness. A sprinkle of toasted pumpkin seeds or fresh herbs like thyme or sage also adds a fresh note that complements the warm spices.

Side Dishes

This soup lovers’ dream pairs wonderfully with crusty bread or a grilled cheese sandwich for a heartier lunch or dinner. Sometimes I serve it alongside a fresh arugula salad with lemon vinaigrette to lighten things up.

Creative Ways to Present

When I’ve hosted fall brunches or cozy dinners, I like to serve this soup in mini pumpkins hollowed out as rustic bowls. It’s a charming way to impress guests without any extra fuss. You can also sprinkle a little chili powder or smoked paprika on top of the chickpeas for a bold twist.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 4 days. The flavors actually develop more overnight, so I find it tastes even better the next day—just remember to keep the roasted chickpeas separate to keep them crunchy.

Freezing

This soup freezes beautifully, which is great for meal prep. I like to freeze it in individual portions in freezer-safe containers. Just avoid freezing the chickpeas—they lose their crunch and can get soggy.

Reheating

When reheating, warm the soup gently on the stove or in the microwave, stirring occasionally. Add a bit of broth or water if it’s too thick after chilling. Re-crisp the chickpeas quickly in a hot oven or toaster oven before serving to bring back their crunchiness.

Frequently Asked Questions:

Can I use canned butternut squash instead of fresh?

Fresh butternut squash gives the best flavor and texture in this recipe, but if you’re short on time, canned can be a substitute. Just reduce the cooking time accordingly and check the seasoning to balance flavors.

How do I make this soup creamier without adding dairy?

Pureeing the soup thoroughly until smooth is key, but you can also blend in a bit of coconut milk or a spoonful of cashew cream for extra silkiness without dairy.

Are maple roasted chickpeas difficult to make?

Not at all! Just make sure to dry your chickpeas well and stir them a couple of times while they roast to ensure even caramelization. They’re worth the small effort for the amazing crunch and flavor they add.

Can I prepare the soup completely in advance?

Absolutely! You can prepare the soup up to two days ahead and reheat gently when ready to serve. Just roast the chickpeas fresh for maximum crunch before serving.

Final Thoughts

This Creamy Butternut Squash Soup with Maple Chickpeas Recipe holds a special place in my kitchen because it balances comfort and creativity so well. It’s one of those recipes I like to pull out when I want something cozy yet a bit different than the usual soup. The sweetness of the maple, the warmth of the spices, and the unexpected crunch from the chickpeas make every spoonful feel like a small celebration. I hope you enjoy making and sharing it as much as I do.