Description
This Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas recipe offers a comforting and flavorful autumn dish. The soup combines sweet butternut squash, apples, and warming spices slow-cooked to perfection, then blended into a creamy texture. Topped with crunchy maple roasted chickpeas for a delightful contrast, this soup is perfect for a cozy meal.
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)
- 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. Pour the low sodium vegetable broth over the vegetables to cover them evenly.
- Cook the Soup: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours until the vegetables are tender and soft.
- Puree the Soup: Using an immersion blender, puree the cooked vegetables directly in the slow cooker until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy. Return the soup to the slow cooker after blending.
- Add Seasonings: Stir in the ground cinnamon, ground nutmeg, and maple syrup. Season with salt and freshly ground black pepper to taste. Keep the soup warm while preparing the chickpeas.
- Preheat the Oven: Set the oven to 375 degrees Fahrenheit to roast the chickpeas.
- Prepare Chickpeas: Rinse and drain the chickpeas well, then pat dry with a towel. Remove the loose skins by rolling the chickpeas on the towel to enhance crispiness.
- Mix Roasting Ingredients: In a small bowl, combine olive oil, maple syrup, brown sugar, ground cinnamon, and salt. Toss the chickpeas in this mixture until evenly coated.
- Roast Chickpeas: Spread the coated chickpeas on a baking sheet in a single layer. Bake for 30 minutes, stirring every 10 minutes, until the chickpeas are crunchy and caramelized.
- Serve: Ladle the butternut squash soup into bowls and garnish generously with the maple roasted chickpeas. Serve immediately for the best texture contrast and flavor.
Notes
- For a vegan version, ensure your vegetable broth is free from animal additives.
- To make the chickpeas extra crispy, remove the skins thoroughly before roasting.
- You can substitute Granny Smith apples with Fuji or Honeycrisp for a sweeter flavor.
- If you lack an immersion blender, blend the soup in batches with a regular blender, but be cautious with hot liquid.
- The maple roasted chickpeas can be prepared ahead and stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
