Receta Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas {Giveaway}
Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas {Giveaway}
Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas-a simple, delicious, 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:)
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!
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.
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!
When the vegetables were nice and soft, I used my trusty KitchenAid immersion blender to create a creamy and smooth 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.
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!
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And head on over to Libby’s® Fruits & Vegetables to enter their “Cansgiving” Sweepstakes! Libby’s will award ten participants, chosen at random, with a grocery gift card (worth $350) each toward their family’s Thanksgiving feast, plus a prize pack of Libby’s fruit and vegetable products to help prepare the big meal. The sweepstakes ends on November 18th, so hurry and enter! All of the details can be found on their site.
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!
Ingredients:
- 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
Directions:
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. Toss all ingredients together in a bowl. Place in the oven and bake for 50 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.
Disclosure-this post is in partnership with Libby’s, but our opinions are our own.