Slow Cooker Vegan Butternut Squash Soup with Apple
You'll never guess this crock pot butternut squash soup recipe is just dump-and-go simple. The boost of flavor from maple syrup, apple-cider vinegar and spices makes all the difference! Serve this light soup as an appetizer for a vegetarian Thanksgiving feast or with a salad and crusty bread for weeknight dinners.
Ingreadient
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 4 cups no-salt-added vegetable broth
- 1 small butternut squash (about 2 1/2 pounds), peeled and diced
- 1 granny smith apple, peeled and sliced
- ¼ cup extra-virgin olive oil
- 3 tablespoons pure maple syrup
- 2 tablespoons cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- toasted pepitas or croutons for serving
Direction
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