There’s something about the cozy, creamy texture of a perfectly cooked autumn soup that feels like a warm hug. That’s exactly what you get with this Butternut Squash Soup with Maple Roasted Chickpeas Recipe — the comforting sweetness of squash and apple paired with the fun crunch of maple-coated chickpeas. It’s a total game changer for a simple soup night.

The image shows two white cups filled with smooth orange soup. Each cup has a layer of crispy brown chickpeas piled on top, centered on the soup's surface. The cups are placed on a wooden table, with one cup in the foreground and the other blurred in the background. A metal spoon lies next to the cup in the back. 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 Butternut Squash Soup with Maple Roasted Chickpeas Recipe
Top Tip
How to Serve Butternut Squash Soup with Maple Roasted Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Butternut Squash Soup with Maple Roasted Chickpeas Recipe

Why You'll Love This Recipe

From the first time I made this soup, I knew it was a keeper. It’s the perfect balance of naturally sweet and slightly spiced, all slow-cooked to silky smoothness with a surprise crispy chickpea topping that takes it to another level. You’ll see why I keep coming back to it.

Slow Cooker Convenience: Set it and forget it while the flavors meld beautifully over hours.
Sweet & Savory Harmony: Butternut squash and apple combine with warm spices and maple syrup perfectly.
Crunchy Maple Roasted Chickpeas: A creative garnish that adds texture and a touch of fun to your soup bowl.
Nutritious Comfort Food: Whole foods with minimal fuss, great for busy days or cozy evenings.

The image shows two white bowls filled with smooth, orange soup, with one bowl in the foreground and the other slightly behind it. On top of the soup in each bowl is a small pile of round, golden brown roasted chickpeas, adding texture and contrast. The bowls sit on a wooden surface, and to the upper right there is a white cloth with a red stripe and scattered roasted chickpeas. The overall look is warm and inviting. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Butternut Squash Soup with Maple Roasted Chickpeas Recipe come together in such a harmonious way. The squash and apple add natural sweetness, while warming spices like cinnamon and nutmeg bring that classic fall comfort. Plus, the roasted chickpeas add texture and a hint of maple sweetness that’s just magical.

Flat lay of a medium yellow onion, three peeled and chopped medium carrots, a medium butternut squash peeled and cut into one-inch cubes, a large peeled Granny Smith apple chopped, two small white ceramic bowls with golden maple syrup and light brown pure olive oil, a small white ceramic bowl filled with whole dry chickpeas, a small white ceramic bowl containing ground cinnamon powder, a tiny white ceramic bowl with ground nutmeg, a small white ceramic bowl of coarse salt, a small white ceramic bowl of freshly ground black pepper, and two plain white ceramic bowls of low sodium vegetable broth, all arranged symmetrically and naturally placed 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 deep flavor base and subtle sweetness when slow-cooked.
Carrots: Boost natural sweetness and body in the soup without overpowering.
Butternut squash: The star vegetable, rich, creamy, and naturally sweet once cooked.
Apple (Granny Smith): Adds brightness and balances sweetness with a little tartness.
Vegetable broth: Keeps the soup light and savory—go low sodium to control the saltiness.
Ground cinnamon and nutmeg: Classic warming spices that bring cozy flavor notes.
Maple syrup: Enhances the natural sweetness—both in the soup and on the roasted chickpeas.
Salt and black pepper: Essential seasoning to balance and enhance all flavors.
Chickpeas: Provide protein, crunch, and a perfect canvas for maple-spiced roasting.
Olive oil: Helps the chickpeas crisp up nicely in the oven.
Brown sugar: Adds that rich caramelized flavor to the chickpeas when roasted.

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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

One of the things I love most about this recipe is how easy it is to tweak depending on what you have or your mood. Don’t be shy to play around with the spices and toppings—it really makes the dish your own.

Variation: Sometimes I swap the Granny Smith apple for a sweeter Fuji or Honeycrisp if I want it a bit fruitier. It changes the soup’s tone slightly but it’s always delicious.
Dairy-Free Option: This soup is naturally vegan and dairy-free, which is great if you’re serving a crowd with dietary restrictions.
Spice it Up: Adding a pinch of cayenne or smoked paprika to the chickpeas gives them a nice kick if you enjoy some heat.
Make it Chunky: If you prefer texture, reserve some cooked squash cubes before pureeing and add them back into the soup.

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

Step 1: Prep Your Veggies and Set Your Slow Cooker

Start by chopping your onion, carrots, butternut squash, and apple into roughly 1-inch pieces. This size is perfect to ensure everything cooks evenly and blends smoothly later. Toss everything into your slow cooker and pour the vegetable broth on top. I like cooking on low for 6 hours—it lets all those cozy flavors develop fully without any fuss.

Step 2: Puree the Soup Until Silky Smooth

Once your veggies are tender (you’ll know because the squash will be so soft it practically falls apart), use an immersion blender to puree everything directly in the slow cooker. If you don’t have one handy, carefully transfer the soup in batches to a blender—you just want it silky smooth with no chunks. Then stir in the cinnamon, nutmeg, and maple syrup. Season with salt and pepper to brighten those cozy flavors.

Step 3: Make Your Maple Roasted Chickpeas

This part adds the magic crunch. Rinse and dry your chickpeas, then gently roll them on a towel to remove some skins for extra crispiness. Whisk together olive oil, maple syrup, brown sugar, cinnamon, and salt, then toss the chickpeas in this mixture. Roast on 375°F for about 25 to 30 minutes, stirring every 10 minutes until they’re golden and crunchy. When the aroma starts filling your kitchen, you’ll know they’re almost ready!

Step 4: Serve with Style

Ladle your smooth, smoky butternut squash soup into bowls and sprinkle those crispy maple roasted chickpeas right on top. That sweet crunch paired with creamy soup? Always a winner.

Top Tip

From my experience making this soup, a few simple tricks make all the difference. These have saved me more than once!

Peeling Butternut Squash: Use a sharp vegetable peeler for the skin—it’s quick and easier than peeling with a knife, plus safer.
Chickpea Skins Removal: Gently rolling chickpeas on a kitchen towel to remove some skins helps them crisp better and reduces bitterness.
Adjust Sweetness Carefully: Taste the soup before adding maple syrup—sometimes the apple adds enough sweetness, and you can add more after blending if needed.
Blending Safety: If using a blender rather than immersion, only fill it halfway and hold the lid down with a kitchen towel to prevent splatters.

How to Serve Butternut Squash Soup with Maple Roasted Chickpeas Recipe

butternut squash soup - Serving Suggestion

Garnishes

I always go with the maple roasted chickpeas right on top—they’re the star garnish. Sometimes I add a drizzle of coconut cream or a sprinkle of toasted pumpkin seeds for extra creaminess or crunch. A small swirl of Greek yogurt also works beautifully if you want a bit of tang.

Side Dishes

This soup pairs wonderfully with crusty bread or a fresh mixed greens salad. I especially enjoy it with a simple arugula salad dressed with lemon and olive oil—the peppery greens balance the sweet soup perfectly.

Creative Ways to Present

For holiday dinners or cozy dinner parties, I like to serve this soup in small glass jars or elegant bowls topped with a sprinkle of toasted cinnamon sugar on the chickpeas—it adds a subtle sparkle. Setting these on wooden platters with fresh herbs makes the table feel warm and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. I keep the roasted chickpeas separate to maintain their crunch.

Freezing

This soup freezes like a dream. I portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove. Avoid freezing the roasted chickpeas—they lose their crunch and get soggy.

Reheating

When reheating, I warm the soup slowly over low heat, stirring occasionally to prevent sticking. If it thickens too much, adding a splash of vegetable broth or water brings it back to a perfect creamy consistency. Add freshly roasted chickpeas right before serving to keep their texture standout.

Frequently Asked Questions:

Can I make this Butternut Squash Soup with Maple Roasted Chickpeas Recipe without a slow cooker?

Absolutely! You can prepare the soup on the stove by simmering the chopped vegetables in vegetable broth over medium-low heat for about 30-40 minutes until soft. Then blend and season as usual. The chickpeas can still be roasted the same way in the oven.

What’s the best way to get the roasted chickpeas crunchy?

Drying the chickpeas well before roasting and removing some of the skins by rubbing them with a towel helps a lot. Also, tossing them in olive oil and roasting at 375°F while stirring every 10 minutes ensures even crispiness.

Can I substitute the apple with something else in this recipe?

Yes! Pears make a lovely substitution, offering similar sweetness and subtle flavor. Just pick a firm pear to maintain texture while cooking.

Is this recipe vegan and gluten-free?

Absolutely, this soup is naturally vegan and gluten-free, making it friendly for many dietary needs. Just ensure your vegetable broth is gluten-free to be certain.

Final Thoughts

This Butternut Squash Soup with Maple Roasted Chickpeas Recipe has become my go-to for chilly nights when I want something that feels special but isn't complicated. It’s like taking a classic cozy bowl of soup and adding an unexpected sweet crunch that keeps you coming back for more. I hope you enjoy making and sharing it as much as I do—there’s nothing quite like a soup that feels like a hug in a bowl!