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Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Two Peas & Their Pod
  • 120 minutes
  • Serves 6

INGREDIENTS

1 large

apple

1 tbsp

brown sugar

5 cups

butternut squash

1 tbsp

canola oil

3 media

carrots

15 ozs

garbanzo beans

1/2 tsp

ground cinnamon

1/4 tsp

ground nutmeg

2 tbsp

maple syrup

1/8 tsp

salt

6 servings

salt and pepper

28 ozs

vegetable broth

1 medium

yellow onion