Vegan, Vegetarian and Gluten Free!
I love this recipe because you can throw everything in the slow cooker and walk away. In a few hours, you have a tasty soup waiting for you! Oh, and your house will smell amazing while it is cooking away!
I’ve been a long-time fan of butternut squash soup, but I’ve never before seen chickpeas as a garnish—let alone chickpeas that are roasted with maple syrup, cinnamon, and brown sugar. This savory soup adds a crunchy bite of fall to every creamy spoonful. And I wholeheartedly approve.
Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas is a must make recipe for fall! And if you are looking for a soup to serve at your Thanksgiving feast, let this be the one! It is so easy and so good! Plus, it is vegan, vegetarian, and gluten-free! So if you are having guests with dietary restrictions, they will have something to enjoy!
This soup has it all! It is silky, smooth, and slightly sweet. The maple roasted chickpeas add a nice crunch and are the perfect little “croutons” for the soup.
Our favorite butternut squash soup recipe…and the best part? It is made in the slow cooker! Garnish with maple roasted chickpeas for an extra special soup!
Cook Time: 3 1/2 hours-6 hours
- 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 (I used 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 pepper to taste
For the Maple Roasted Chickpeas:
- 1 (15 oz) can Libby’s Organic Garbanzo Beans (chickpeas)
- 1 tablespoon canola oil
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.
- Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper, to taste. If you don’t have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker and season with spices and maple syrup.
- While the soup is cooking in the slow cooker, make the maple roasted chickpeas. Preheat the oven to 375 degrees F. Rinse and drain the chickpeas and pat dry with a towel. Remove the skins by rolling them on the towel. In a small bowl, combine the canola oil, maple syrup, brown sugar, cinnamon, and salt. Place the chickpeas on a large baking sheet. Pour the maple syrup mixture over the chickpeas and toss until chickpeas are well coated. Place in the oven and bake for 40-45 minutes, stirring every 15 minutes or so. Remove from the oven when chickpeas are crunchy.
- Pour soup into bowls and garnish with maple roasted chickpeas. Serve immediately.
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.