Description
A comforting slow cooker butternut squash soup infused with warm spices and sweetened with maple syrup, topped with crunchy maple roasted chickpeas for added texture and flavor. Perfect for a cozy meal that balances creamy soup with a sweet and spiced garnish.
Ingredients
Scale
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 preferred)
- 2 14 oz cans low sodium vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- Salt, to taste
- Freshly ground black pepper, to taste
Maple Roasted Chickpeas
- 1 15 oz can chickpeas (garbanzo beans), rinsed, drained, and dried
- 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 Soup Ingredients: Add the chopped onion, carrots, butternut squash, and apple to the slow cooker. Pour the low sodium vegetable broth over the ingredients evenly.
- Cook the Soup: Cover and cook on low for 6 hours or on high for 4 hours until all vegetables are tender and soft.
- Puree the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree carefully. Return the soup to 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 it warm in the slow cooker while preparing the chickpeas.
- Preheat Oven for Chickpeas: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Prepare Chickpeas: Rinse and drain the chickpeas, then pat them dry with a towel. Remove loose skins by rolling the chickpeas on the towel for a crunchier texture.
- Mix Chickpea Coating: In a small bowl, combine olive oil, maple syrup, brown sugar, cinnamon, and salt.
- Coat Chickpeas: Spread chickpeas evenly on a large baking sheet. Pour the maple syrup mixture over them and toss until well coated.
- Bake Chickpeas: Place the baking sheet in the oven and bake for 30 minutes, stirring every 10 minutes to ensure even roasting. Remove when the chickpeas are crunchy and golden.
- Serve: Ladle the warm butternut squash soup into bowls and garnish with the maple roasted chickpeas on top. Serve immediately and enjoy.
Notes
- For a smoother soup texture, strain the pureed soup through a fine mesh sieve.
- If preferred, substitute the apple with pear for a milder sweetness.
- Remove chickpea skins to increase crispiness when roasted.
- Store leftover roasted chickpeas separately to keep them crunchy.
- Add a splash of coconut milk or cream for extra creaminess and richness.
- Adjust maple syrup quantity in soup and chickpeas to taste for more or less sweetness.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
