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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.

Katie Webster
Source: EatingWell.com, August 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Equipment: 5- to 6-quart slow cooker

Nutrition Facts

166.5 calories; protein 1.7g 3% DV; carbohydrates 26.7g 9% DV; exchange other carbs 2; dietary fiber 6.2g 25% DV; sugars 11.1g; fat 7g 11% DV; saturated fat 1g 5% DV; vitamin a iu 15839.5IU 317% DV; vitamin c 23.1mg 39% DV; folate 31.5mcg 8% DV; calcium 88.5mg 9% DV; iron 1.4mg 8% DV; magnesium 46.7mg 17% DV; potassium 480.7mg 14% DV; sodium 368.8mg 15% DV; thiamin 0.1mg 12% DV; added sugar 5g.

Reviews

1 Ratings
  • 5 star values: 1
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