Slow Cooker Butternut Squash and Red Pepper Soup

What could be a lot more comforting in great weather than butternut squash soup patiently simmering away in the gradual cooker? Our vegan recipe calls for a 4-hour cooking session for the squash, purple pepper, carrots, onion, and a little bit of cumin and maple syrup in vegetable broth. What you finish up with is anything nourishing and advanced-tasting, the fantastic centerpiece for a Sunday supper with the family members. The roasted chickpea garnish provides texture and a dietary increase.

For additional, see our crockpot chicken soup recipe, or a classic, easy butternut squash soup recipe.

  • Yield: 6 servings
  • Trouble: Straightforward
  • Overall: 4 hrs 25 mins
  • Lively: 25 minutes

Ingredients (15)

For the soup:

  • 1 big butternut squash, peeled, seeds and fibers removed, and minimize into big dice
  • 1 substantial pink bell pepper, medium dice
  • 4 medium carrots, peeled and sliced
  • 1 large yellow onion, medium dice
  • 1 quart (4 cups) vegetable broth
  • 1 teaspoon floor cumin
  • 1 tablespoon pure maple syrup
  • Kosher salt
  • Freshly floor black pepper

For the garnish:

  • 2 (15-ounce) cans chickpeas, also recognized as garbanzo beans
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt


  1. Location the squash, bell pepper, carrots, and onion in the crock of a gradual cooker. Increase the vegetable broth, cumin, and maple syrup. Cook dinner on large right up until the vegetables are gentle and commencing to dissolve into the liquid, about 4 hrs.
  2. In the meantime, line a baking sheet with a double layer of paper towels. Rinse the canned chickpeas and permit them drain in a strainer for up to an hour, to remove as considerably water as probable. Lay them out on the lined baking sheet and dry out for about 3 hours, though the soup is cooking.
  3. An hour just before the soup is done, warmth your oven to 400°F. Coat a baking sheet with the vegetable oil and spread out the chickpeas. Shake the baking sheet till the chickpeas are evenly coated in oil. Sprinkle with the cumin, cayenne, paprika, and measured salt and shake again to coat. Roast until finally awesome and crispy, about 40 to 50 minutes, carefully shaking the baking sheet just about every 10 minutes to redistribute so the chickpeas all-around the edges really don’t brown also before long. Established aside when performed.
  4. Purée the soup, using an immersion blender or meticulously transferring it in batches to a common blender. Halt when you get the consistency you like (we choose it a small chunky). Time with black pepper and salt to taste (there may well be sufficient salt from the vegetable broth by yourself, so time with caution).
  5. Ladle into warmed bowls and garnish with the roasted chickpeas.