Nothing feels cozier on a crisp day quite like a warm bowl of soup that has just the right touch of sweetness and spice. This Butternut Squash Soup with Maple Roasted Chickpeas Recipe blends creamy, comforting squash with crisp, sweet, crunchy chickpeas for a delightful flavor and texture combo you'll keep coming back to.

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

I first made this Butternut Squash Soup with Maple Roasted Chickpeas Recipe on a chilly fall weekend and instantly fell in love with how the natural sweetness of the squash and apple danced with the cozy spices—plus, those chickpeas add an irresistible crunch that makes it feel special and satisfying.

Perfect balance of flavors: Sweet butternut squash and apple marry beautifully with cinnamon and nutmeg, making each spoonful comforting yet vibrant.
Easy slow cooker prep: Toss the veggies in and set it to cook while you do other things—minimal hands-on time but big rewards.
Maple roasted chickpeas topping: Adds just the right crunch and a pop of sweetness, elevating the soup from simple to memorable.
Gluten-free and vegan friendly: A versatile recipe that suits many diets without sacrificing flavor or texture.

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 magic of this Butternut Squash Soup with Maple Roasted Chickpeas Recipe lies in simple, wholesome ingredients coming together in perfect harmony. Here’s why each one earns its keep in this bowl of goodness.

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: Builds a savory base without overpowering the sweetness.
Carrots: Add earthiness and boost the soup’s natural sweetness.
Butternut squash: The star ingredient—smooth and subtly sweet when cooked down.
Apple (Granny Smith preferred): Adds a refreshing tartness that balances the richness.
Low sodium vegetable broth: Keeps the flavors light and lets the veggies shine.
Ground cinnamon: Warms up the soup with a cozy spice undertone.
Ground nutmeg: Provides a hint of nuttiness that complements the squash.
Maple syrup: A natural sweetener that enhances but stops short of cloying.
Salt and freshly ground black pepper: Essential for seasoning and bringing all the flavors to life.
Chickpeas (canned): For that crunchy, protein-packed topping.
Olive oil: Helps the chickpeas roast up crispy and golden.
Brown sugar: Works with maple syrup to caramelize the chickpeas perfectly.

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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 recipe is all about making it your own! I sometimes swap out the apple for pear when I want a bit of a different fruity note, and you can easily adjust the spices based on what you have or prefer—go heavier on cinnamon if that’s your thing.

Dairy-free option: This recipe is naturally dairy-free, but you can swirl in coconut cream for extra richness if you like.
Spice it up: Add a pinch of cayenne or smoked paprika in the soup for a subtle spicy twist; I love this on blustery cold days.
Make it creamy: Blend in a spoonful of cashew cream or vegan yogurt for a silky texture.
Use fresh herbs: Garnish with fresh thyme or sage if you want an herbal contrast that brightens the dish.

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

Step 1: Load the Slow Cooker with Flavor

This is the easiest part: just chop your onion, carrots, butternut squash, and apple into even pieces. I like to peel the squash carefully and cube it about 1 inch—this makes sure it cooks evenly. Toss them all in the slow cooker, then pour over your vegetable broth. You can pop it on low for about 6 hours or high for 3 to 4 until everything’s soft and tender. The aroma that fills your kitchen during this is honestly part of the magic.

Step 2: Blend It Smooth & Spice It Up

Once your veggies are perfectly soft, grab your immersion blender and puree the soup directly in the pot until silky smooth. If you don’t have one, careful batch blending in a countertop blender works too—just don’t forget to vent the lid a bit! After blending, stir in cinnamon, nutmeg, maple syrup, salt, and pepper. Taste and adjust seasoning as you go; you want a warm spice balance with a hint of sweet that doesn’t overwhelm.

Step 3: Make the Maple Roasted Chickpeas

This is my favorite little flourish. Preheat your oven to 375°F (190°C). Rinse and thoroughly dry your chickpeas—you’ll want to remove some skins by gently rolling them in a towel to help crisp up in the oven. Mix olive oil, maple syrup, brown sugar, cinnamon, and a pinch of salt in a bowl, then toss the chickpeas in it until every one is coated. Spread them on a baking sheet and roast for 25-30 minutes, stirring every 10 minutes to get them evenly crunchy. Keep an eye so they don’t burn; you want golden and crisp.

Step 4: Serve & Enjoy!

Ladle the soup into warm bowls and scatter those heavenly maple roasted chickpeas on top for a beautiful contrast of textures and flavors. Serve immediately, maybe with some crusty bread, and watch how quickly this disappears.

Top Tip

After making this soup a dozen times, I realized that a perfectly smooth texture really elevates the experience, so here’s what works best for me.

Immersion Blender Love: Using an immersion blender in the slow cooker saves so much time and keeps the mess minimal—plus, it’s easier to get that creamy texture without overfilling a blender.
Don’t skimp on drying chickpeas: Pat them as dry as possible before roasting so they crisp up nicely instead of steaming.
Stir and watch closely: The caramelized coating on roasted chickpeas can burn quickly, I’ve learned to keep a close eye and stir every 10 minutes to get that perfect crunch.
Adjust sweetness last: When seasoning the soup, add maple syrup gradually—sometimes the squash and apple add enough natural sweetness.

How to Serve Butternut Squash Soup with Maple Roasted Chickpeas Recipe

butternut squash soup - Serving Suggestion

Garnishes

I love to keep the garnishes simple but impactful—those crisp maple roasted chickpeas are the star, but a drizzle of extra maple syrup or a sprinkle of toasted pumpkin seeds adds an extra layer of texture and sweetness. A bit of fresh chopped thyme or parsley can brighten the bowl, too.

Side Dishes

This soup pairs beautifully with crusty artisan breads or a simple side salad dressed with tangy vinaigrette. On colder days, a warm grilled cheese sandwich (try sharp cheddar or a nutty gruyere) complements the soup’s sweetness perfectly.

Creative Ways to Present

For a special dinner or holiday meal, I like to serve the soup in small, hollowed-out mini pumpkins or gourds—it’s such a festive touch. You can also layer the soup and chickpeas in clear glass mugs to showcase the textures, making it visually delightful for guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 4 days. Just keep the roasted chickpeas separate if you want them to stay crunchy—otherwise, they'll get soggy sitting in the soup.

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers or bags (leave a bit of room for expansion) and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Sometimes I add a splash of broth or water if it’s a bit too thick after chilling. Add the roasted chickpeas just before serving to keep the crunch intact.

Frequently Asked Questions:

Can I use frozen butternut squash instead of fresh?

Absolutely! Frozen butternut squash can be a great time-saver. Just make sure to adjust cooking time accordingly, since frozen squash will soften faster. Also, check the seasoning after blending to ensure the flavors are balanced.

What can I substitute if I don’t have maple syrup?

You can substitute maple syrup with honey or agave nectar if you want to keep the natural sweetness, but I find maple syrup adds a distinctive earthy sweetness that works especially well with the spices. Adjust the quantity to taste.

How do I remove chickpea skins easily?

After rinsing and draining the chickpeas, spread them on a clean towel and gently roll them under your palm. The skins will loosen and you can pick them off or shake them away. Removing skins helps the chickpeas crisp up better during roasting.

Can I make this soup on the stove instead of a slow cooker?

Yes! You can sauté the onion and carrots in a large pot, then add the squash, apple, broth, and spices. Simmer gently for about 30-40 minutes until everything is tender. Then blend and finish as directed. Slow cooker is just more hands-off.

Final Thoughts

This Butternut Squash Soup with Maple Roasted Chickpeas Recipe has quickly become one of my go-to comfort meals—simple to make but layered with wonderful textures and tastes. It always reminds me of cozy weekend afternoons spent in the kitchen, and I hope it brings that same warmth and joy to your table. Give it a try—you’ll be amazed at how such humble ingredients can turn into pure magic.