Slow-Cooker Vegan Butternut Squash Soup with Apple
Info
Time
Difficulty
Servings
Ingredients
Here is what you need:
1 onion large, sweet, diced
2 cloves garlic minced
4 cups vegetable broth no-salt-added
1 butternut squash small (about 2 1/2 pounds), peeled and diced
1 apple Granny Smith, peeled and sliced
1/4 cup olive oil extra-virgin
3 tablespoons maple syrup pure
2 tablespoons cider vinegar
1 teaspoon thyme dried
1 teaspoon salt
1/2 teaspoon pepper ground
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg ground
pepitas toasted for serving (optional)
Combine onion, garlic, broth, squash, apple, oil, maple syrup, vinegar, thyme, salt, pepper,
cinnamon and nutmeg in a 5- to 6-quart slow cooker. Cover and cook on Low for 8 hours or on
High for 4 hours. When the time is up, remove the lid and stir well. Puree with an immersion
blender or in batches in a blender. (Use caution when blending hot liquids.) Serve topped with
pepitas (or croutons), if desired.
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