There’s something irresistibly cozy about a bowl of creamy, warmly spiced soup paired with a crunchy topping. This Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe hits all the right notes—from sweet and earthy to delightfully crisp—a perfect meal for chilly afternoons or anytime you want comfort food that feels a little special.

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 Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe
Top Tip
How to Serve Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe

Why You'll Love This Recipe

I first made this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe on a blustery fall weekend, and it instantly became a trusted go-to. It’s satisfying and straightforward but feels gourmet thanks to the little maple roasted chickpeas garnish—addictive crunch meeting velvety soup!

Easy Slow Cooker Prep: Just toss the veggies and broth in your slow cooker—no standing over the stove required.
Perfect Balance of Flavors: Sweet butternut and apple meet warm spices and a touch of maple syrup for cozy depth.
Maple Roasted Chickpeas Crunch: These little gems add texture and a hint of sweetness—so fun to snack on even before soup’s ready.
Comfort Food Made Healthy: Plant-based, full of veggies, and still totally comforting—just what you want on a chilly day.

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

Each ingredient in this recipe plays a key role, blending sweetness, earthiness, and warmth. When you shop, look for fresh butternut squash and crisp apples—they bring vibrant flavor and texture that shine through after slow cooking.

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 foundational sweetness and depth when softened in the soup.
Carrots: More natural sweetness and a smooth texture once cooked down.
Butternut squash: The star of the show—creamy and sweet, making the soup rich and velvety.
Apple (Granny Smith suggested): Tartness cuts through the sweetness, adding balance and a subtle zing.
Vegetable broth: Keeps things light but flavorful; low sodium gives you control over seasoning.
Cinnamon and nutmeg: Classic fall spices that bring warmth and coziness.
Maple syrup: A natural sweetener that enhances all the flavors inside the soup and the roasted chickpeas.
Chickpeas: Provide protein and, when roasted with maple and cinnamon, a crunchy sweet-salty contrast.
Olive oil: Helps the chickpeas crisp up beautifully in the oven.
Brown sugar: Amplifies the caramelization on the chickpeas for extra sweetness and crunch.
Salt and black pepper: Bring out the bright and complex layers of flavor throughout the dish.

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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 Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe is so forgiving and adaptable—I love tailoring it depending on the season or what’s in my pantry. Play with the spices or swap apples for pears to switch things up.

Variation: Once, I tried adding a splash of coconut milk before pureeing for a richer, tropical twist that my family adored.
Dietary Modification: Keep it vegan and gluten-free as is, or add a swirl of cream or yogurt if you want a creamier texture and don’t mind dairy.
Spice it Up: If you like a little heat, a pinch of cayenne or smoked paprika adds an exciting depth.

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

Step 1: Prep and Slow Cook the Veggies

I start by chopping the onion, carrots, butternut squash, and apple into roughly equal-sized pieces for even cooking. Toss everything into the slow cooker, pour over the vegetable broth, and set it to low for 6 hours or high for 3 to 4 hours. You want those veggies completely soft—this is key to creamy soup without lumps. Patience here pays off!

Step 2: Puree and Spice It Up

Once the veggies are tender, I carefully puree the soup right in the slow cooker with my immersion blender. If you don’t have one, transfer in batches to a blender—but make sure to cool slightly first and hold the lid tightly! Then add cinnamon, nutmeg, maple syrup, salt, and pepper. Stir well to blend all those cozy flavors—you’re almost there.

Step 3: Maple Roasted Chickpeas for Crunch

While the soup cooks, I make the maple roasted chickpeas—my favorite part for that sweet-savory crunch. After rinsing and drying canned chickpeas, I pop them in a mix of olive oil, maple syrup, brown sugar, cinnamon, and salt. They roast at 375°F for 25-30 minutes, stirring every 10, until perfectly crispy. Be prepared for these to disappear fast, even before garnishing!

Step 4: Serve and Enjoy

Ladle the silky soup into bowls and sprinkle generously with your crunchy maple chickpeas. I love the contrast in textures—it’s simple but feels so luxurious. Serve immediately and get ready for all the “mmm” moments!

Top Tip

From years of making this Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe, I’ve picked up a few tricks to keep things smooth, flavorful, and fun:

Perfect Puree: Use an immersion blender for the easiest, no-mess pureeing—if the soup feels too thick, add a splash of broth or water.
Roast Chickpeas Dry: Make sure chickpeas are patted very dry before roasting; moisture is the enemy of crunch!
Spice Adjustments: Taste the soup before seasoning; sweetness levels can vary depending on your squash and apples.
Don’t Skip Stirring Chickpeas: Stirring ensures they roast evenly and don’t burn—your crunchy topping depends on it.

How to Serve Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe

butternut squash soup - Serving Suggestion

Garnishes

I always top my bowls with plenty of the maple roasted chickpeas—they add that perfect sweet crunch. Sometimes I'll also drizzle a little extra maple syrup or a swirl of coconut cream just for flair and creaminess. Fresh chopped parsley or a sprinkle of toasted pumpkin seeds work wonders too!

Side Dishes

This soup pairs beautifully with a simple grilled cheese sandwich or crusty artisan bread to soak up every drop. On a lighter note, crisp garden salad or roasted Brussels sprouts complement the sweet flavors superbly.

Creative Ways to Present

For special occasions, I love serving this soup in mini pumpkin bowls or clear glass mugs to show off the vibrant color. Adding a sprig of thyme or a small edible flower on top of the chickpeas always impresses guests and makes the meal feel festive.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. The soup thickens a bit overnight, so I usually add a splash of broth when reheating to loosen it back up—still tastes just as delicious!

Freezing

This soup freezes beautifully. I portion into freezer-safe containers, leaving some space for expansion. When thawed and reheated, it holds its creamy texture perfectly—just roast fresh chickpeas for topping to keep that crisp factor.

Reheating

Reheat gently on the stovetop over low heat or in the microwave with a splash of broth to keep it creamy. Avoid boiling, which can alter the texture. Add your roasted chickpeas just before serving to keep that delicious crunch intact.

Frequently Asked Questions:

Can I make this soup without a slow cooker?

Absolutely! You can simmer all the ingredients on the stovetop in a large pot over medium heat until the vegetables are tender, about 30-40 minutes, then proceed to puree and season as directed. It might need a little more attention than using a slow cooker, but it’s just as delicious.

How do I get the chickpeas extra crunchy?

Make sure to dry your chickpeas really well after rinsing; moisture prevents crispiness. Roast at 375°F and stir every 10 minutes so they brown evenly. Removing the skins also helps them get extra crunchy, which you can do by gently rubbing them with a towel before roasting.

Can I use canned pumpkin instead of fresh butternut squash?

You can substitute canned pumpkin in a pinch, but fresh butternut squash gives the soup a sweeter, nuttier flavor and better texture. If using canned pumpkin, start with about 2 cups and reduce the broth slightly for the right consistency.

Is this recipe suitable for meal prep?

Definitely! The soup stores and freezes well, making it ideal for meal prep. Just keep your maple roasted chickpeas separate until serving day so they stay crisp. Portion the soup in containers, and enjoy easy, wholesome meals throughout the week.

Final Thoughts

This Slow Cooker Butternut Squash Soup with Maple Chickpeas Recipe is one of those dishes I return to season after season. It’s approachable, comforting, and just a little bit fancy—perfect for sharing with family or cozying up solo with a good book. I hope you give it a try and find it as soul-warming as I do. Once you taste those maple roasted chickpeas on silky squash soup, you’ll be hooked like me!