Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas – a simple, delicious, healthy butternut squash soup perfect for Fall. Made with fresh squash, apples, carrots, and onions – this is also a vegan butternut squash soup recipe!
Crockpot Butternut Squash 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 butternut squash soup. I am so glad we dusted off the old slow cooker! And keep reading because we are giving away a slow cooker today:)
Making Butternut Squash Soup Extra Special
Since this crockpot butternut squash 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 squash soup since it has a touch of maple syrup.
I tossed chickpeas with a little oil, pure 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 and the perfect topping for the soup.
Healthy Butternut Squash Soup
Butternut squash soup is one of my all-time favorite soups. It’s loaded with healthy squash, carrots, onion, and apple. 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!
Blending the Butternut Squash Soup
When the vegetables are nice and soft from cooking in the slow cooker, I use my trusty immersion blender to create a creamy and smooth soup. If you don’t own one, you can transfer to a blender. I add cinnamon, nutmeg, and a splash of maple syrup, the perfect flavors for fall butternut squash soup. I then ladle the soup into bowls and garnish each bowl with maple roasted chickpeas.
And…this Butternut Squash Soup is Vegan!
This butternut squash 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. And, this butternut squash soup is healthy and easy to make.
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!
If you like this butternut squash soup recipe, you might also like:
- Easy Minestrone Soup
- Vegetable Soup
- Creamy Tomato Tortellini Soup
- Roasted Red Pepper and Tomato Soup
- Easy Chicken and Rice Soup
- Fall Vegetable Quinoa Soup
Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas
- Prep Time
- 20 minutes
- Total Time
- 3 hours 20 minutes
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 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
- 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 to 4 hours or until the vegetables are soft.
- 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 carefully 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.