©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Since it has been very chilly here in SW Florida, I have wanted warm comfort food for dinner.  I pinned this recently and tossed it in the crock pot this morning.  I used my small round crockpot for this recipe.  You can find the original recipe at Two Peas & Their Pod.

For the Butternut Squash Soup:
1 medium sweet 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
2  cans low sodium vegetable broth (I used chicken stock)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (use the real stuff please)
2 tablespoons maple syrup (use the real stuff please)
Salt and freshly ground black pepper, to taste

For the Maple Roasted Chickpeas:
1 (15 oz) can chickpeas
1 tablespoon coconut oil
1 1/2 tablespoons pure maple syrup (use the real stuff)
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt

Add all the ingredients to the crockpot. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.

Once vegetables are cooked and soft, puree the soup using an immersion blender or a blender in small batches. Season with salt and pepper, to taste.  Pour the soup back into the crockpot to keep warm.

While the soup is keeping warm in the crockpot, 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 coconut 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.

Ladle soup into bowls and garnish with maple roasted chickpeas. Serve immediately.

This was ok, I do like my other version of Butternut Squash Soup better.  I think roasting the squash gives it better flavor. I did really enjoy the chickpeas with it.

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