Updated: Oct 8, 2018
1 medium onion chopped
3 medium carrots chopped
2 celery stalks chopped
3-4 garlic cloves
About 5 cups of butternut squash, peeled, seeded and cubed
1 large granny smith apple, cored, peeled and chopped
2 -14 oz cans (or boxed) veggie broth
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove's
1 teaspoon thyme
Salt and pepper to taste
2 tablespoons Maple syrup - I don't like it as sweet so next time I'll do 1 Tablespoon
1 stick of butter - can use vegan butters
1/2 cup creamer -- or coconut milk if you can't do dairy
Directions Cook in crock pot low 6 hours or high 4 hours. Once everything is soft, puree using an immersion blender -- I don't have one so I used my Ninja and it worked fine. -- I did have to do this in segments as it makes a lot...so it would not all fit in one blender.
I also made Maple Roasted chickpeas to sprinkle on top
While soup is cooking - preheat oven to 375
In a small bowl combine
1 tablespoon grape seed oil, 1 1/2 teaspoons maple syrup, 1 Tablespoon brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt.
Rinse and Drain a can of chickpeas and pat dry with a towel..remove the 'skins' by rolling them on the towel.
Mix chickpeas in bowl and coat them - spread on a large baking sheet and place in oven for 1 hour - stirring them every 15 minutes so they dry on all sides.
When soup is done sprinkle some chick peas on top and enjoy!
When I ate this the following day I shredded a rotisserie chicken and added it to the soup. YUM!
Print Recipe HERE