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Butternut Squash Soup with Maple Roasted Chickpeas: Slow Cooker

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Ingredients

  • For the Maple Roasted Chickpeas:
  • 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
  • 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

Details

Preparation

Step 1

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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