There's something so cozy about a bowl of **Creamy Butternut Squash Soup with Maple Chickpeas Recipe** — it's that perfect balance of velvety soup paired with sweet, crunchy chickpeas that just warms you from the inside out. This recipe stands out because it’s not just soup; it’s a whole comforting experience.

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

Honestly, it’s one of those recipes I keep coming back to every fall and winter. The way the natural sweetness from the butternut squash and apple melds with warm spices is dreamy. Plus, the maple roasted chickpeas add a texture and flavor punch that takes it to the next level.

Comfort in a Bowl: This soup has that creamy, indulgent feel that’s secretly packed with veggies and nutrients.
Simple Slow Cooker Magic: You set it and forget it, making dinner prep easy and stress-free.
Sweet and Savory Balance: The maple syrup enhances both the soup and chickpeas, creating a wonderful harmony.
Crunch Factor: The roasted maple chickpeas give a satisfying crunch that contrasts beautifully with the silky soup.

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

When you look at the ingredients, they might seem simple, but together they build layers of flavor and texture that are truly something special. Here’s why I think these ingredients make this soup shine, plus a few tips for choosing the best ones.

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 subtle sweetness and depth; caramelizing it lightly before slow cooking can boost flavor even more.
Carrots: Naturally sweet and earthy, they blend seamlessly into the creamy soup texture.
Butternut Squash: The star ingredient — creamy when cooked, giving the soup its beautiful color and thick texture.
Apple (Granny Smith preferred): The tartness balances the sweetness of the squash and maple perfectly; plus, it adds a subtle fruity twist.
Vegetable Broth: Helps cook the vegetables and infuses the soup with savory warmth; low sodium lets you control saltiness better.
Cinnamon & Nutmeg: These warm spices tie everything together and evoke that cozy, fall feeling.
Maple Syrup: Adds natural sweetness without overwhelming; crucial for both the soup and chickpeas.
Chickpeas: Provide protein and texture; roasting them with maple syrup and spices makes them addictive!
Olive Oil, Brown Sugar, Salt (for chickpeas): These ingredients create a caramelized, crunchy coating that complements the soup.

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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

This recipe feels like a starting point for making a cozy meal your own. I like to experiment with different spices or add a little heat if I’m feeling adventurous — but you can absolutely keep it simple and let the natural flavors shine. Don’t hesitate to tailor it to your taste buds!

Variation: Sometimes I toss in a pinch of smoked paprika or chipotle powder before slow cooking for a subtle smoky kick that pairs surprisingly well with the sweetness.
Dairy-Free and Vegan Friendly: Since it’s naturally free of dairy, you can enjoy this soup as-is or add a splash of coconut milk if you want an extra creamy layer.
Seasonal Swap: Try swapping apple for pear in winter for something equally delicious but a bit different.
Make It Gluten-Free: The recipe is naturally gluten-free, just make sure the vegetable broth you use is too.

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

Step 1: Prep Your Veggies (and Apple!)

Chop the onion, carrots, butternut squash, and apple into roughly 1-inch pieces—this size cooks evenly and blends nicely later. I like peeling the squash with a sharp peeler first; it’s a bit time-consuming but totally worth it for a smooth soup texture. Toss everything into the slow cooker and pour in the vegetable broth.

Step 2: Slow Cook Slowly, or Speed It up On High

Set your slow cooker on low for 6 hours or on high for 3 to 4 hours, until all veggies are meltingly tender. I usually opt for low because it fills the kitchen with cozy aromas as it simmers gently. Don’t skip this step — the slow cooking really draws out all those natural sweet flavors.

Step 3: Puree the Soup Until Silky Smooth

Once the veggies are super soft, use an immersion blender right in the slow cooker pot to puree the soup. If you don’t have one, carefully blend it in batches in a countertop blender. The goal is a silky smooth base. Then stir in cinnamon, nutmeg, and a good drizzle of maple syrup. Taste and tweak salt and pepper—seasoning here is everything!

Step 4: Roast the Maple Chickpeas for Crunch

While the soup cooks, preheat your oven to 375°F. Rinse and dry the chickpeas well—this step helps them crisp up. I like to roll them gently between towels to remove skins, which avoids chewy bits and helps them roast nicely. Mix them with olive oil, maple syrup, brown sugar, cinnamon, and a little salt, then spread them on a baking sheet. Roast for 25-30 minutes, stirring every 10 minutes until golden and crunchy.

Step 5: Serve and Enjoy!

Ladle your creamy butternut squash soup into bowls and sprinkle a generous handful of those sticky, crunchy maple roasted chickpeas on top. The contrast between the soft soup and the crisp chickpeas is pure magic—trust me, it’s worth the extra step.

Top Tip

I’ve made this soup a dozen times, and a few small tweaks helped me love it even more. Let me share the tips that made a difference for me, so you get the best results with minimal effort.

Dry Chickpeas Thoroughly: After rinsing, I pat them super dry and remove as many skins as possible, which is key to getting them really crunchy instead of soggy.
Use an Immersion Blender: Blending right in the slow cooker saves bowls and mess—and helps you get the perfect texture without overfilling your countertop blender.
Adjust Maple Syrup to Taste: I find starting with less and adding more after blending helps prevent the soup from becoming overly sweet.
Stir Chickpeas Often: Roasting in intervals and stirring keeps the coating even and prevents burning, giving you that ideal crisp.

How to Serve Creamy Butternut Squash Soup with Maple Chickpeas Recipe

butternut squash soup - Serving Suggestion

Garnishes

I love garnishing my soup with a handful of the maple roasted chickpeas for crunch, but adding a few fresh sage leaves or a swirl of coconut cream can also elevate the presentation and flavor. Sometimes, I sprinkle a pinch of roasted pumpkin seeds for extra texture.

Side Dishes

This soup pairs perfectly with crusty bread or a light arugula salad. For a heartier meal, I often serve it with roasted root vegetables or a warm quinoa salad dotted with dried cranberries.

Creative Ways to Present

For special occasions, I like to serve this soup in small, individual ramekins topped with a single roasted chickpea skewer or a few microgreens. It turns a humble soup into an elegant starter that guests rave about.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. Keep the roasted chickpeas separate so they stay crunchy — they tend to soften if stored together with the soup.

Freezing

This soup freezes beautifully. I portion it in freezer-safe containers, leaving room for expansion. Just skip the chickpeas—they don’t freeze well and lose their crispiness. Roast fresh chickpeas when you're ready to serve the soup again.

Reheating

When reheating, I warm the soup gently on the stove over low heat, adding a splash of broth or water if it’s too thick. Adding the crunchy chickpeas right before serving keeps that delightful contrast alive.

Frequently Asked Questions:

Can I make this soup without a slow cooker?

Absolutely! You can simmer all the vegetables and broth in a large pot on the stovetop over medium heat for about 45 minutes or until the squash and carrots are tender. Then blend and season as directed.

How do I store and reheat the maple roasted chickpeas?

Store them in an airtight container at room temperature for up to 3 days. To revive their crunch after storage, reheat them in a 350°F oven for 5 to 7 minutes. Avoid storing them with the soup or in the fridge to prevent sogginess.

Can I use other types of squash in this recipe?

Yes! Butternut squash is preferred for its sweetness and texture, but you can try kabocha, acorn, or pumpkin. Just adjust cooking time accordingly as other squashes might cook faster or slower.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free. Just ensure your vegetable broth is both vegan and gluten-free to keep it allergen-friendly.

Final Thoughts

This Creamy Butternut Squash Soup with Maple Chickpeas Recipe has become a staple for me during cooler months—not just because it’s delicious and nutritious, but because it’s genuinely comforting and easy to make. I hope you enjoy it as much as I do, whether as a solo lunch or a centerpiece for a family meal. Just promise me you'll try those maple roasted chickpeas—they're the real star that turns a simple soup into something unforgettable!