Imagine cozying up with a bowl of velvety, sweet-spiced soup, perfectly balanced by crunchy, maple-glazed chickpeas. That’s exactly what you get with this Butternut Squash Soup with Maple Chickpeas Recipe—comfort food that feels special and homemade in every spoonful.
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Why You'll Love This Recipe
I've made this Butternut Squash Soup with Maple Chickpeas Recipe countless times throughout chilly seasons, and it never fails to bring that warm, cozy vibe I crave. Plus, roasting chickpeas with maple syrup? It adds that surprise crunch and sweetness that turns simple soup into something memorable.
- Perfect Balance: The smooth, lightly spiced butternut squash soup pairs beautifully with sweet and crunchy maple roasted chickpeas.
- Slow Cooker Convenience: Toss everything in, set it, and forget it—making this ideal for busy days or when you want a hands-off comfort meal.
- Flavor Depth: Adding apples alongside the squash gives subtle tartness and natural sweetness that elevates the soup.
- Versatile & Nutritious: This recipe is vegetarian, packed with vitamins, fiber, and plant-based protein, keeping you full and satisfied.
Ingredients & Why They Work
Every ingredient in this Butternut Squash Soup with Maple Chickpeas Recipe plays a role in building layers of flavor and texture. Using fresh produce and pantry staples combines ease with wholesome goodness. Here’s what I love about each and why you’ll want to keep this list handy.
- Yellow Onion:A savory base that gives sweetness and depth when slow cooked.
- Carrots:Sweetness and color—plus they blend into the soup beautifully.
- Butternut Squash:The star ingredient with creamy texture and naturally sweet flavor.
- Apple (Granny Smith recommended):Adds a gentle tartness that balances the sweetness perfectly.
- Vegetable Broth:Keeps the soup light and brings everything together.
- Ground Cinnamon & Nutmeg:Classic warming spices that make the soup feel like fall in a bowl.
- Maple Syrup:Sweetens naturally—both in the soup and with the chickpeas—for harmony.
- Chickpeas:Protein-packed crunch, roasted with maple and brown sugar for an irresistible topping.
- Olive Oil:Helps coat the chickpeas for crispy roasting.
- Brown Sugar & Salt:Add sweet-salty contrast and bring out flavors in the roasted chickpeas.
Make It Your Way
I love tweaking this Butternut Squash Soup with Maple Chickpeas Recipe depending on the season or what’s in the pantry. It’s flexible enough to make your own, so don’t be shy about experimenting a little.
- Variation: Sometimes I swap the Granny Smith apple for a sweeter Fuji apple if I want a milder tartness, which makes the soup even sweeter without extra sugar.
- Spice It Up: Adding a pinch of cayenne or smoked paprika to the roasted chickpeas gives a smoky heat that’s surprisingly addictive.
- Dairy Addition: For an extra creamy finish, stir in a splash of coconut milk or cream just before serving.
- Make It Vegan or Gluten-Free: This soup is naturally vegan and gluten-free as written—perfect for most diets.
Step-by-Step: How I Make Butternut Squash Soup with Maple Chickpeas Recipe
Step 1: Prep Those Veggies and Set the Slow Cooker
Start by chopping the onion, peeling and chopping the carrots and butternut squash, and peeling and dicing the apple. Toss these into your slow cooker, pour over the vegetable broth, and set it to low for 6 hours or high for 3–4. You’re looking for those veggies to be meltingly soft, which means they’re ready for the next step.
Step 2: Blend It Up With Warm Spices
When the slow cooker timer goes off, use an immersion blender to puree the soup right in the pot until smooth. Don’t have one? No worries—carefully transfer batches to a regular blender (watch the hot soup!). Add ground cinnamon, nutmeg, and maple syrup, then season with salt and pepper. Pour it all back into the slow cooker to keep warm.
Step 3: Maple Roasted Chickpeas for That Crunch
While the soup cooks, preheat your oven to 375°F (190°C). Drain and dry the chickpeas, rubbing off their skins to get a smoother roast. Toss the chickpeas with olive oil, maple syrup, brown sugar, cinnamon, and salt on a baking sheet. Roast for 25–30 minutes, stirring every 10 minutes, until crunchy and caramelized. Those little bites will elevate the soup like nothing else!
Step 4: Serve and Enjoy!
Ladle the soup into bowls and generously top with those crunchy maple roasted chickpeas. Serve immediately while the contrasting textures and flavors are at their best.
Top Tip
From making this Butternut Squash Soup with Maple Chickpeas Recipe more times than I can count, I’ve learned a few things that really take it to the next level.
- Dry Chickpeas Thoroughly: Patting the chickpeas completely dry before roasting ensures maximum crunch—wet chickpeas steam instead of crisp.
- Don’t Skip the Skins: Rolling off the chickpea skins is a small extra step but gives you smoother, crunchier results from the oven.
- Blend in Batches: If you don’t have an immersion blender, blend hot soup in small batches to avoid spills and burns.
- Season Last: Taste and add salt, pepper, and maple syrup after blending so you can adjust without overdoing any flavor.
How to Serve Butternut Squash Soup with Maple Chickpeas Recipe
Garnishes
I always top my soup with those maple roasted chickpeas for that satisfying crunch and sweet note. Sometimes I sprinkle a little fresh thyme or chopped parsley for color and a hint of herbal brightness — it makes the bowl look as good as it tastes!
Side Dishes
This Butternut Squash Soup with Maple Chickpeas Recipe pairs wonderfully with crusty bread for dipping, a simple green salad with a tangy vinaigrette, or even roasted Brussels sprouts if you want a full fall-inspired meal.
Creative Ways to Present
For a dinner party, I like to serve this soup in small, rustic ceramic bowls with a drizzle of good olive oil, a sprinkle of toasted pumpkin seeds, and a few maple chickpeas perched on top. It feels festive and sophisticated but still cozy.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge for up to 4 days. The flavors tend to deepen overnight, so it’s actually better the next day — just give it a good stir before reheating.
Freezing
This soup freezes beautifully. Portion it out into freezer-safe containers (without chickpeas—they don’t freeze well). When you thaw and reheat, add freshly roasted maple chickpeas to keep that fresh crunch.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until hot. Avoid boiling to keep the texture silky smooth. Add roasted chickpeas right before serving for the best experience.
Frequently Asked Questions:
You can definitely skip the apple if needed, but it does add a nice balance of tart sweetness that complements the butternut squash. If you don’t have one, adding a splash of lemon juice at the end can help brighten the flavor.
I recommend storing the soup and chickpeas separately. The chickpeas will lose their crunch in the fridge or freezer if mixed in. Add them fresh right before serving for the best texture contrast.
Yes! Use a large pot on medium heat, simmer until the vegetables are very soft (about 30-40 minutes), then blend as directed. This method is quicker but requires more attention.
Canned chickpeas are convenient and work perfectly for this recipe. Just be sure to rinse, drain, and dry them well before roasting. If you want to use dried chickpeas, they need to be soaked and cooked first, which adds prep time.
Final Thoughts
This Butternut Squash Soup with Maple Chickpeas Recipe is one of those dishes that feels like a hug from the inside out. I keep coming back to it when I want simple ingredients to feel extraordinary, and I hope you give it a try—you might find it becoming your go-to comfort meal, just like it did for me.
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Butternut Squash Soup with Maple Chickpeas Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A cozy and flavorful Slow Cooker Butternut Squash Soup enriched with warm spices and sweet maple syrup, topped with crunchy Maple Roasted Chickpeas for a delightful texture contrast. Perfect for a comforting autumn or winter meal.
Ingredients
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
- ½ teaspoon ground cinnamon
- ¼ 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 ½ tablespoons pure maple syrup
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
Instructions
- Prepare the Vegetables: Add the chopped onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all the ingredients.
- Cook the Soup: Cook on low for 6 hours or on high for 4 hours until the vegetables are soft and tender.
- Puree the Soup: Once vegetables are cooked, puree the soup using an immersion blender until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Pour the pureed soup back into 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 warm in the slow cooker while preparing chickpeas.
- Preheat Oven: Preheat the oven to 375 degrees F (190 degrees C) to prepare the roasted chickpeas.
- Prepare Chickpeas: Rinse and drain the chickpeas, then pat dry with a towel. Gently remove the skins by rolling the chickpeas on the towel.
- Make Maple Coating: In a small bowl, combine olive oil, pure maple syrup, brown sugar, ground cinnamon, and salt. Place chickpeas on a large baking sheet and pour the maple syrup mixture over them. Toss until chickpeas are well coated.
- Roast Chickpeas: Spread chickpeas evenly on the baking sheet. Bake for 30 minutes, stirring every 10 minutes, until the chickpeas are crunchy and caramelized. Remove from oven.
- Serve: Ladle the soup into bowls and garnish generously with the maple roasted chickpeas. Serve immediately for the best texture contrast.
Notes
- For a smoother soup texture, puree in batches if using a blender to avoid splattering.
- If you prefer a spicier soup, add a pinch of cayenne pepper or black pepper to the seasoning.
- Maple roasted chickpeas can be prepared ahead and stored in an airtight container for up to 3 days.
- Removing chickpea skins helps achieve a crispier texture when roasting.
- Use low sodium vegetable broth to control the saltiness of the soup.
- This soup freezes well; cool completely before freezing and thaw overnight in the refrigerator.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups soup with chickpeas)
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 340 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
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