I don’t know what the weather is like where you guys are, but here, it’s rainy, dreary, chilly, and down right icky out there.
On days like this, I crave a nice big bowl of soup. Something that sticks to your ribs and warms you from the inside out!
One of my all time favorite seasonal soups is this one right here: Butternut Squash Soup with Maple Roasted Chickpeas.
Not only is it extremely healthy and vegan friendly, but it’s soooo delicious. You’ve got the thick, creamy, spiced soup, topped with sweet, crispy caramelized maple chickpeas. The contrast in flavors and textures is just amazing, and I bet you won’t be able to stop eating it! (In this case, that’s okay, though!) 😉
Butternut Squash Soup with Maple Roasted Chickpeas
+ 5 cups butternut squash, peeled, seeded and chopped into cubes
+ 1 medium onion, chopped
+ 3 carrots, chopped
+1 large apple, peeled and chopped
+ 1 clove garlic
+ 2 cups vegetable broth
+ 1/2 teaspoon ground cinnamon
+ 1/4 teaspoon ground nutmeg
+ 2 tablespoons maple syrup
+ pinch Salt and dash black pepper, to taste
For the Chickpeas:
+ 1 can Chickpeas, drained and rinsed
+ 1 Tablespoon vegetable oil
+ 2 Tablespoons maple syrup
+ 1 Tablespoon brown sugar
+ 1/4 teaspoon ground cinnamon
+ 1/4 teaspoon salt
If you’d like to cook this soup in the slow cooker, add all of the soup ingredients in and set on high for 3-4 hours, or until veggies are very tender. Puree with a stick blender.
If you want to make it on the stove top, add the veggies in a large pot over medium high heat. Saute for about 5 minutes, and add in the broth and other ingredients. SImmer for about 20-30 minutes, until tender, and puree.
For the chickpeas:
Combine the oil, syrup, brown sugar, cinnamon, and salt in a bowl. Toss the chickpeas in the mixture. Pour into a nonstick baking pan, and roast at 375 degrees F for 40-45 minutes.