Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas – 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



INSTRUCTIONS

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