Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

INGREDIENTS

medium yellow onion, chopped

medium carrots, peeled and chopped

medium butternut squash, peeled, seeded and chopped into 1-inch cubes (about 5 cups)

large apple, peeled and chopped (I used Granny Smith)

2 14 ounce cans

low sodium vegetable broth

1/2 tsp

ground cinnamon

1/4 tsp

ground nutmeg

2 tbsp

maple syrup

Salt and freshly ground black pepper,

1 15 ounce can

Libby’s Organic Garbanzo Beans (chickpeas)

1 tbsp

canola oil

1 1/2 tbsp

pure maple syrup

1 tbsp

brown sugar

1/4 tsp

ground cinnamon

1/8 tsp

salt