Soup day: Butternut Squash Soup with Maple Roasted Chickpeas


This week for Soup day we had 2 less hands...big boy had been coughing and has a runny nose, so I didn't want him to help too much in the kitchen. Last Thursday, I found a great recipe online and I wanted to try it out. I bought all the ingredients and was excited to try a "recipe" with the kids for soup day. 

Come Monday morning, I wondered if I should bother, after all, the babies don't care what they eat, as long as they eat, and the boy actually said that he didn't want soup. I tackled soup day on my own - but I cheated...I used the slow cooker. It was a yummy recipe...of course I didn't give the kids roasted chick-peas. I also left out the apple, and I used chickpeas from the Cedar brand.


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 
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


1. Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on low for 6 hours or on high for 3 1/2 to 4 hours.
2. Once vegetables are cooked and soft, puree the soup using  blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper, to taste.Transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker and ...season*. I don't season/add spices much because of the little ones, but I will try to follow this recipes as closely as possible, next time.
3. While the soup is cooking in the slow cooker, 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 canola 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.
4. Pour soup into bowls and garnish with maple roasted chickpeas. Serve immediately.


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“A hundred years from now, it will not matter what kind of car I drove, what kind of house I lived in, how much money I had in the bank…but the world may be a better place because I made a difference in the life of a child.”
~ Forest Witcraft

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