Description
A cozy and flavorful slow cooker butternut squash soup enhanced with warm spices and sweet maple syrup, topped with crunchy maple roasted chickpeas for a delightful texture contrast. Perfect for a comforting fall or winter meal.
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 recommended)
- 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
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 to the slow cooker. Pour the vegetable broth over the ingredients, ensuring everything is well submerged.
- Cook the soup: Cover and cook on low for 6 hours or on high for 4 hours until all vegetables are soft and tender.
- Puree the soup: Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree. 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 warm in the slow cooker until ready to serve.
- Prepare the chickpeas: While the soup is cooking, preheat your oven to 375 degrees Fahrenheit. Rinse and drain chickpeas, then pat dry thoroughly and remove the skins by rubbing with a towel.
- Coat the chickpeas: In a small bowl, mix olive oil, maple syrup, brown sugar, ground cinnamon, and salt. Toss the chickpeas with this mixture ensuring they are evenly coated.
- Bake the chickpeas: Spread the coated chickpeas on a large baking sheet in a single layer. Bake for 30 minutes, stirring every 10 minutes until the chickpeas are crunchy and golden.
- Serve: Ladle the warm soup into bowls and garnish with the maple roasted chickpeas. Serve immediately for a delightful texture contrast.
Notes
- Removing the skins from chickpeas helps achieve a crunchier texture.
- You can substitute butternut squash with other winter squash varieties like kabocha or acorn.
- Use low sodium vegetable broth to better control the saltiness of the soup.
- For a spicier soup, add a pinch of cayenne pepper or smoked paprika with the spices.
- Maple syrup enhances the sweetness naturally, but honey can be used as a substitute if preferred.
- To keep the soup vegan, ensure that the vegetable broth used is free from animal products.
- Serve with crusty bread for a more filling meal.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
