She Strengthens

Warm Up with a Nourishing Butternut Squash Soup

As the weather cools down, there’s nothing quite like a comforting bowl of butternut squash soup to warm the soul. Our vegan recipe is a game-changer, packed with nutrients and flavor. With just 25 minutes of active cooking time, you can enjoy a delicious and healthy meal with your loved ones.

The Perfect Blend of Flavors

Our recipe combines the sweetness of butternut squash, carrots, and maple syrup with the smokiness of cumin and paprika. The result is a complex and nourishing soup that’s perfect for a Sunday supper.

Roasted Chickpea Garnish: A Nutritious Touch

To add some crunch and nutrition to your soup, we’ve included a roasted chickpea garnish. Simply dry out canned chickpeas, toss with spices, and roast in the oven until crispy. This garnish not only adds texture but also provides a boost of protein and fiber.

Easy to Make, Delicious to Eat

With just 15 ingredients and 4 hours of cooking time, this recipe is a breeze to make. Simply add all the ingredients to your slow cooker, cook on high, and blend to your desired consistency. Season with salt, pepper, and a pinch of love, and you’re ready to serve.

Get Ready to Cozy Up

This recipe yields 6 servings, making it perfect for a family dinner or a cozy night in with friends. So go ahead, grab a bowl, and indulge in the comforting goodness of our vegan butternut squash soup.

Ingredients:

For the soup:

• 1 large butternut squash, peeled and diced
• 1 large red bell pepper, diced
• 4 medium carrots, peeled and sliced
• 1 large yellow onion, diced
• 1 quart vegetable broth
• 1 teaspoon ground cumin
• 1 tablespoon pure maple syrup
• Kosher salt
• Freshly ground black pepper

For the garnish:

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

Instructions:

1. Add the squash, bell pepper, carrots, and onion to your slow cooker.
2. Pour in the vegetable broth, cumin, and maple syrup.
3. Cook on high for 4 hours or until the vegetables are soft.
4. Meanwhile, dry out the chickpeas and roast in the oven with spices until crispy.
5. Purée the soup to your desired consistency.
6. Season with salt, pepper, and a pinch of love.
7. Ladle into warmed bowls and garnish with roasted chickpeas.