Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas
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Two Peas & Their Pod · by Maria Lichty★ 4.8 (22)

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

NUTRITION · PER SERVING200M COOK
CAL 11%·PRO 12%
CARBS 45G81% OF CAL
8G FIBER9G ADDED10G INTRINSIC17G OTHER19G TOTAL SUGAR
FAT 4G17% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A velvety butternut squash soup made in the slow cooker with warming spices, topped with sweet and spicy maple roasted chickpeas for texture. Comforting and substantial enough to eat alone.

mainamericansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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 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
PREP
20M
SODIUM
531MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.