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  • Writer's pictureVallari shah

Butter squash soup with roasted chickpeas & mushrooms

A recipe for easy butternut squash soup with crunchy roasted chickpeas and

mushrooms. A gluten-free, vegan and a yummy wholesome.

Butter squash soup with roasted chickpeas & sauteed mushrooms

Its amazing how easy and delicious this recipe came out to be.Butter squash soup in it self seems a little boring and so I decided to add a little crunchiness with roasted chickpeas

The butter squash soup with chickpeas & mushrooms

Prep time : 20 mins Total time : 3 hours


1 medium 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

3 cups 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 Roasted Chickpeas:

1.5 cup chickpeas (garbanzo beans)

1 tablespoon olive oil

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

For Sauteed Mushrooms

1 table spoon olive oil

250 grams button mushrooms

Salt, to taste

Black pepper , to taste


1.Add the onion, carrots, butternut squash, and apple to the slow cooker. Pour the vegetable broth over all of the ingredients. Cook on high for 3 to 4 hours or until the vegetables are soft.

2.Once vegetables are cooked and soft, puree the soup using an immersion blender. Add the cinnamon, nutmeg, and maple syrup. Season with salt and pepper, to taste. You can carefully transfer the soup to a blender -in batches and puree until smooth. Pour the soup back into the slow cooker and season with spices & maple syrup.

3.While the soup is cooking in the slow cooker, make the roasted chickpeas.

Preheat the oven to 200 degrees Celsius. 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, cinnamon and salt. Place the chickpeas on a large baking sheet. Place chickpeas in the oven and bake for 40-45 minutes, stirring every 15 minutes. Remove from the oven when chickpeas are crunchy.

4.While chickpeas are in the oven, sauté mushrooms in a pan. Heat olive oil in the pan and quickly add the chopped mushrooms in and sauté them until they are soft. Add salt and black pepper to them until they are well cooked.

5.Pour soup into bowls and garnish with roasted chickpeas and sautéed mushrooms. Serve immediately.

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