This Butternut Squash Soup is thick, velvety smooth and full of flavor! While it looks elegant, this creamy butternut squash soup is delicious as an easy weeknight meal or an elegant starter soup for your holiday party. Top the soup with maple roasted chickpeas for that sweet crunch and a dollop of sour cream.
Add chicken stock, garlic, carrot, apple, butternut squash, sage, onion, no-salt substitute, fresh ground black pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.
Cook for 4-6 hours or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. Taste and season with additional salt substitute, fresh ground black pepper and cayenne if needed. Serve warm.
Maple Roasted Chickpeas
Preheat oven to 375 degrees. Rinse and drain chickpeas and pay dry. Remove the skins by rolling them on a towel. In a large bowl, combine oil, maple syrup, brown sugar, cinnamon and no-salt substitute. Place chickpeas on a cookie sheet, toss the liquid with chickpeas. Bake for 40 minutes, stir every 15 minutes.