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
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 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
