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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. Source: EatingWell.com, August 2019

Katie Webster


Ingredient Checklist


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.

  • 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

Nutrition Facts

166 calories; 7 g total fat; 1 g saturated fat; 369 mg sodium. 481 mg potassium; 26.7 g carbohydrates; 6.2 g fiber; 11 g sugar; 1.7 g protein; 15840 IU vitamin a iu; 23 mg vitamin c; 32 mcg folate; 89 mg calcium; 1 mg iron; 47 mg magnesium; 5 g added sugar;


1 Ratings
  • 5 star values: 1
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  • 1 star values: 0