Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.

	this recipe	typical
liquid	31%	70%
dairy	0%	11%
fat	1%	2%
aromatics	12%	11%
salt	0%	0%
protein add	33%	0%
sweetener	7%	0%

Where it stands out

• #3 of 49 for body

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

150 g	1 medium yellow onion, (chopped)
183 g	3 medium carrots, (peeled and chopped)
1100 g	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))
397 g	2 14 oz cans low sodium vegetable broth
1 g	1/2 teaspoon ground cinnamon
1 g	1/4 teaspoon ground nutmeg
40 g	2 tablespoons maple syrup
	Salt and freshly ground black pepper, (to taste)
425 g	1 15 oz can chickpeas (garbanzo beans)
14 g	1 tablespoon olive oil
30 g	1 1/2 tablespoons pure maple syrup
13 g	1 tablespoon brown sugar
1 g	1/4 teaspoon ground cinnamon
1 g	1/8 teaspoon salt

Method: 4 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The soup is absolutely delicious. I used frozen butternut squash, added 1 chopped jalapeno, chopped celery with leaves, 2 Bay leaves, and a dash of crushed red pepper, and cooked everything in a Dutch oven. I took out about 2 cups of the soup before blending” — a cook, 5.0★

“I threw in some leftover roasted baby potatoes & carrots. It came out wonderful! I must've baked the chick peas too long, they were hard as pebbles. Otherwise it was a hit.” — a cook, 5.0★