Slow-Cooker Vegan Butternut Squash Soup with Apple

Slow-Cooker Vegan Butternut Squash Soup with Apple

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From: EatingWell.com, August 2019

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 4 cups no-salt-added vegetable broth
  • 1 small butternut squash (about 2½ 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1 cup
  • Per serving: 166 calories; 7 g fat(1 g sat); 6 g fiber; 27 g carbohydrates; 2 g protein; 32 mcg folate; 0 cholesterol; 11 g sugars; 5 g added sugars; 15,840 IU vitamin A; 23 mg vitamin C; 89 mg calcium; 1 mg iron; 369 mg sodium; 481 mg potassium
  • Nutrition Bonus: Vitamin A (317% daily value), Vitamin C (38% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 starch, ½ other carbohydrate

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