Slow-Cooker Vegan Butternut Squash Soup with Apple
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
Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: 1 cup
Per Serving:
167 calories; protein 1.7g; carbohydrates 26.7g; dietary fiber 6.2g; sugars 11.1g; fat 7g; saturated fat 1g; vitamin a iu 15839.5IU; vitamin c 23.1mg; folate 31.5mcg; calcium 88.5mg; iron 1.4mg; magnesium 46.7mg; potassium 480.7mg; sodium 368.8mg; thiamin 0.1mg; added sugar 5g.
Exchanges:
1 1/2 fat, 1 starch, 1/2 other carbohydrate