Description
A comforting and creamy slow cooker butternut squash soup infused with warming spices and sweetened with maple syrup, topped with crunchy maple roasted chickpeas for a delightful texture contrast.
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 into the slow cooker and pour the vegetable broth over the ingredients.
- Cook the Soup: Cook on low for 6 hours or high for 3 to 4 hours, until the vegetables are soft and tender.
- Puree the Soup: Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer in batches to a blender to puree, then return to the slow cooker.
- Season the Soup: Stir in the ground cinnamon, nutmeg, and maple syrup. Season with salt and freshly ground black pepper to taste. Keep warm while preparing the chickpeas.
- Preheat Oven for Chickpeas: Preheat the oven to 375 degrees Fahrenheit.
- Prepare the Chickpeas: Rinse and drain chickpeas, pat dry, then remove skins by rolling them on a towel. In a small bowl, mix olive oil, maple syrup, brown sugar, cinnamon, and salt. Toss chickpeas in the mixture until fully coated.
- Roast Chickpeas: Spread chickpeas on a large baking sheet and bake for 25 to 30 minutes, stirring every 10 minutes until crunchy and golden brown.
- Serve: Ladle the soup into bowls and garnish each with a generous spoonful of the maple roasted chickpeas. Serve immediately for best texture.
Notes
- Use an immersion blender for convenience; alternatively, a regular blender works well for pureeing the soup.
- Removing chickpea skins improves crispiness during roasting but is optional.
- Adjust maple syrup quantities based on desired sweetness.
- This soup can be made a day ahead and reheated; add chickpeas just before serving to maintain crunch.
- For a creamier texture, add a splash of coconut milk or cream during pureeing.
- Use low sodium vegetable broth to control the saltiness of the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
