Slow Cooker Butternut Squash Soup
Ingredients
The 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 (Granny Smith recommended)
-
2
14 oz cans
low sodium vegetable broth
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
2
tablespoons
maple syrup
-
to taste
salt and freshly ground black pepper
The maple roasted chickpeas
-
1
15 oz can
chickpeas (garbanzo beans)
-
1
tablespoon
olive oil
-
1½
tablespoons
pure maple syrup
-
1
tablespoon
brown sugar
-
¼
teaspoon
ground cinnamon
-
⅛
teaspoon
salt
Instructions
- Add the onion, carrots, butternut squash, and apple to the slow cooker.
- Pour the vegetable broth over the ingredients and cook on low for 6 hours or on high for 3 to 4 hours until the vegetables are soft.
- Once the vegetables are cooked, puree the soup using an immersion blender or transfer to a blender.
- Add cinnamon, nutmeg, and maple syrup to the pureed soup, seasoning with salt and pepper to taste.
- In the meantime, prepare the maple roasted chickpeas by preheating the oven to 375°F.
- Rinse and drain the chickpeas, then pat dry and remove the skins.
- Mix olive oil, maple syrup, brown sugar, cinnamon, and salt in a bowl, then coat the chickpeas with this mixture.
- Spread the chickpeas on a baking sheet and bake for 25 to 30 minutes, stirring every 10 minutes until crunchy.
- Serve the soup in bowls and garnish with the maple roasted chickpeas.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
5g
Total carbohydrates
45g
Total protein
7g
Sodium
300mg
Cholesterol
0mg
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