The last couple of weeks I’ve been living vicariously through my friends in the north and enjoying my snows-filled Instagram and Snapchats feeds 🙂 Thankfully it’s not that cold here in Texas but still “cold” enough to enjoy a good cup of soup. When I was home for Christmas, my mom made a Winter Squash Soup and last weekend I decided to make a version in my roommate’s crockpot. The soup was good but have you ever had roasted chickpeas? I think I discovered my new favorite snack…
Butternut Squash Soup with Maple Roasted Chickpeas (adapted from Two Peas and Their Pod)
2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 sweet potato, 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
Salt and freshly ground black pepper, to taste
1 cup half-and-half
Add the onion, sweet potato, 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.
Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and season with salt and pepper, to taste. If you don’t have an immersion blender, you can transfer the soup to a blender (in batches) and puree until smooth. Pour the soup back into the slow cooker and add the half-and-half.
Maple Roasted Chickpeas
1 (15 oz) can 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
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.