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.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: 5- to 6-quart slow cooker
1 1/2 fat, 1 starch, 1/2 other carbohydrate