Slow-Cooker Vegan Butternut Squash Soup with Apple
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.Advertisement
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.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: 5- to 6-quart slow cooker
1 1/2 fat, 1 starch, 1/2 other carbohydrate