Description
A creamy and comforting Slow Cooker Butternut Squash Soup topped with sweet and crunchy Maple Roasted Chickpeas, perfect for a cozy meal that's both flavorful and nutritious.
Ingredients
Scale
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
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 Vegetables: Add the chopped onion, carrots, butternut squash, and apple to the slow cooker, then pour the vegetable broth over the ingredients.
- Cook Soup: Cook on low for 6 hours or on high for 4 hours until the vegetables are soft and tender.
- Puree Soup: Once cooked, puree the soup using an immersion blender until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree, then return it to the slow cooker.
- Add Seasonings: Stir in ground cinnamon, nutmeg, and maple syrup. Season with salt and freshly ground black pepper to taste.
- Preheat Oven: While the soup cooks, preheat the oven to 375 degrees Fahrenheit.
- Prepare Chickpeas: Rinse and drain the chickpeas, then pat dry with a towel. Remove the skins by gently rolling the chickpeas on the towel.
- Make Maple Mixture: In a small bowl, mix olive oil, maple syrup, brown sugar, cinnamon, and salt until combined.
- Coat Chickpeas: Spread chickpeas on a large baking sheet and pour the maple syrup mixture over them. Toss well to coat evenly.
- Bake Chickpeas: Bake chickpeas for 30 minutes, stirring every 10 minutes until they are crunchy and caramelized.
- Serve: Pour the pureed butternut squash soup into bowls, garnish with the maple roasted chickpeas, and serve immediately.
Notes
- Use an immersion blender for safer, one-bowl pureeing; if not available, transfer soup to a blender in batches.
- Removing chickpea skins helps them crisp up better during roasting.
- Adjust the sweetness with maple syrup and brown sugar according to taste preferences.
- Leftover roasted chickpeas can be stored in an airtight container and enjoyed as a snack.
- For a creamier soup, add a splash of coconut milk or cream before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
