Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas

recipe by

380
calories
16
ingredients
6
servings
3.6193

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Ingredients

1 yellow onion medium, chopped
3 carrots medium, peeled and chopped
1 butternut squash medium, peeled, seeded and chopped into 1-inch cubes, about 5 cups
1 apples large, peeled and chopped, I used Granny Smith
1/4 tsp ground nutmeg
2 tbsps maple syrup
15 ozs garbanzo beans Libby's Organic, chickpeas
1 tbsp canola oil
1 1/2 tbsps pure maple syrup
1 tbsp brown sugar
1/8 tsp salt

Nutrition Facts

380
calories
7
g fat
21
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 380
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 280mg
12%
Potassium 1120mg
32%
Total Carbohydrates 69g
23%
Dietary Fiber 16g
64%
Sugars 21g
Protein 15g
30%
Vitamin A
260%
Vitamin C
40%
Calcium
15%
Iron
30%

Weight Watchers Points

PointsPlus: 9
SmartPoints: 13