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Slow-Cooker Vegan Butternut Squash Soup with Apple

  • 20 m
  • 8 h 20 m
Katie Webster
“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.”


    • 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


  • 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
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