Two Peas and Their Pod

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas-a simple, delicious, and healthy soup! 

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe on Love this simple and healthy soup!

We have been on a major cleaning spree. I know spring is usually the season for getting organized, but I can’t wait that long. Our house is cluttered and I am putting an end to it right now. Fall cleaning is the new trend…at least at our house:)

We cleaned out our storage room and I found our slow cooker! It was hiding under our holiday wrapping and gift bags. I brought it upstairs and we made Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas. I love that we can walk through our storage room and I really love that our cleaning spree lead to this delicious soup.  I am so glad we dusted off the old slow cooker! And keep reading because we are giving away a slow cooker today:)

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas Recipe on Love this easy and healthy soup recipe!

Butternut squash is one of my all-time favorite soups. It always hits the spot. 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!

Maple Roasted Chickpea Recipe on #recipe

Since the soup is so easy to make, I decided to jazz it up a bit by making Maple Roasted Chickpeas. They are the perfect garnish for the creamy butternut soup since it has a touch of maple syrup.

Maple Roasted Chickpea Recipe on

I tossed Libby’s Organic Garbanzo Beans (chickpeas) with oil, maple syrup, brown sugar, cinnamon and salt. I roasted them until the were nice and crispy…and then I tried not to eat them all before dinner time. They are SO good!

Crockpot Butternut Squash Soup Recipe on

When the vegetables were nice and soft, I used my trusty KitchenAid immersion blender to create a creamy and smooth soup.

Crockpot Butternut Squash Soup Recipe on Love this easy and healthy soup!

I added cinnamon, nutmeg, and a splash of maple syrup. I ladled the soup into bowls and garnished each bowl with maple roasted chickpeas.

Slow Cooker Butternut Squash with Maple Roasted Chickpeas Recipe on The perfect soup for fall!

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.

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!

Slow Cooker Butternut Squash with Maple Roasted Chickpeas on The perfect soup recipe for fall!

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Yield: Serves 6

Cook Time: 3 1/2 hours-6 hours

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!


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 (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 black 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


1. 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.

2. 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.

3. 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.

4. Pour soup into bowls and garnish with maple roasted chickpeas. Serve immediately.

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Disclosure-this post is in partnership with Libby’s, but our opinions are our own.

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175 Responses to “Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas”

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  1. Averie @ Averie Cooks — November 6, 2013 @ 4:08 am

    I love making chickpeas like this and could eat a whole baking tray right out of the oven. Love yours! And that soup, too! Pinned!

  2. Melissa Moore — November 6, 2013 @ 6:08 am

    This looks wonderful! I never would have thought to roast chickpeas with maple syrup. I’m going to try it this week.

  3. Traci B. — November 6, 2013 @ 6:16 am

    Love Butternut Squash Soup and the Maple Roasted Chickpeas are such a unique garnish – thanks for posting!

  4. Mary Beth Elderton — November 6, 2013 @ 6:21 am

    This soup looks so creamy! My favorite soup is a tomato-vegetable. There is not really a recipe other than tomatoes and veggies…sometimes chickpeas.

  5. Cat — November 6, 2013 @ 6:39 am

    Looks yummy! I’ll have to try this at the weekend :)

  6. Victoria Purinton — November 6, 2013 @ 6:50 am

    Looks delicious!

  7. Kasha @ the FarmGirl cooks — November 6, 2013 @ 7:06 am

    I just dug out my slow cooker this weekend, too! I can’t wait to try these maple-roasted chickpeas.

    I’m drowning in a mess of clutter myself. Good for you for taking care of it now!

  8. Jonna — November 6, 2013 @ 7:06 am

    This soup looks so good and easy.

  9. Yum! Looks delish! I just love butternut squash soup!! One of my favorites!

  10. Monica — November 6, 2013 @ 7:13 am

    This is perfect. We have been trying to find one vegetarian slower cooker meal as we do our weekly menus. We’ll be making this next week!

  11. Skye — November 6, 2013 @ 7:29 am

    oooh – maple roasted chickpeas – how delicious! I am a big chickpea fan so can’t wait to try this one…

  12. Katherine — November 6, 2013 @ 8:08 am

    Mmmmm I love roasted chick peas but have never tried them with maple syrup. I will have to try that. Sounds delicious!

  13. Beth — November 6, 2013 @ 8:10 am

    This looks amazing- can’t wait to try it!

  14. Christina — November 6, 2013 @ 8:18 am

    Those chickpeas sounds delicious. I’ve never thought of roasting them to be sweet!

  15. Leanne — November 6, 2013 @ 8:31 am

    This soup sounds amazing. Going to try it tomorrow for sure!

  16. Ali @ Inspiralized — November 6, 2013 @ 8:44 am

    What a creative way to incorporate chickpeas! Love this!

  17. Becky @ A Calculated Whisk — November 6, 2013 @ 8:45 am

    I have a roasted vegetable soup on my blog that’s my favorite :) This soup looks great, too–I love crispy chickpeas!

  18. Corinne B. — November 6, 2013 @ 9:00 am


  19. Carrian — November 6, 2013 @ 9:11 am

    This soup looks fantastic! Perfect fall dinner!

  20. Deborah Pucci — November 6, 2013 @ 9:22 am

    This sounds delicious. I just started eating Butternut Squash this year and I love it! Maybe I should make this for Thanksgiving…..

  21. Shaina — November 6, 2013 @ 9:30 am

    I love the idea to use crispy chickpeas instead of croutons or bread in the soup!

  22. crowned4him — November 6, 2013 @ 9:38 am

    This looks delicious! I might add it to my Thanksgiving menu.

  23. I just made butternut squash soup in my slow cooker yesterday and found this recipe in my inbox this morning! What are the odds? Tis the season for squash I guess. Seasoned my soup with sage and thyme and added a little yogurt at the end. My husband and I both loved it. Next time I’ll go the cinnamon and nutmeg route as you did here. And must try the maple roasted chickpeas too :-)

  24. HeatherChristo — November 6, 2013 @ 10:19 am

    this soup is so pretty!! And i love the convenience of sticking it in the crock pot!

  25. Julie @ Table for Two — November 6, 2013 @ 10:41 am

    this looks so delicious! i love the roasted chickpeas on top of the color soup! it’s so vibrant :)

  26. Joanna Walker — November 6, 2013 @ 11:22 am

    OHHH! YUMMY! Can’t wait to try it! My hubby is on FodMap so he can’t have the chickpeas but he can have the soup. – @kitawalker

  27. Flavia — November 6, 2013 @ 11:32 am

    I love this recipe, Maria. I’m especially crazy for the maple roasted chickpeas–what a creative and delicious garnish! Chickpeas are one of my favorite beans. I’m definitely printing this recipe out to add to my recipe binder. Miss you! :)

  28. Natalie | Tastes Lovely — November 6, 2013 @ 11:40 am

    The maple roasted chickpeas on top is genius! Yum!

  29. naomi — November 6, 2013 @ 11:40 am

    I need to make this for a football watching weekend.

  30. Christine Certain — November 6, 2013 @ 12:17 pm

    I love the twist with the chick peas/garbanzos! I love slow cooker meals, I’ve worn out my slow cooker with them!!!

  31. Laura (Tutti Dolci) — November 6, 2013 @ 12:39 pm

    I love butternut squash soup but those roasted chickpeas push this over the top for me!

  32. Kristi P. — November 6, 2013 @ 12:40 pm

    This is going on the menu plan for next week! Yummy!!

  33. Ashley @ Wishes & Dishes — November 6, 2013 @ 12:49 pm

    Thanks for the awesome giveaway!

  34. Alexis @ Hummusapien — November 6, 2013 @ 1:01 pm

    I think I would easily eat that entire pan of maple chickpeas. Such a great crunchy topper for that gorgeous creamy soup!

  35. Sandra ltb — November 6, 2013 @ 1:54 pm

    yum – this looks good – my crockpot just broke – this would be wonderful!
    Sandra ltb

  36. Kate Clark — November 6, 2013 @ 2:17 pm

    This sounds incredible! And soooo easy, hope to win the Slowcooker so I can try it along with so many other yummy and festive recipes!!

  37. liz — November 6, 2013 @ 3:01 pm

    butternut squash soup with some spicy sausage is a go to for me. Never thought to play up the sweetness with maple. Definitely gonna try that next time.

  38. Aimee @ Simple Bites — November 6, 2013 @ 3:16 pm

    A perfect fall soup!

  39. Linda — November 6, 2013 @ 3:35 pm

    Have never tasted a butternut squash but this soup sounds good.

  40. Marian (Sweetopia) — November 6, 2013 @ 4:36 pm

    I’d love to try this!

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