VEGAN BUTTERNUT SQUASH APPLE SOUP RECIPES

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SLOW-COOKER VEGAN BUTTERNUT SQUASH SOUP WITH APPLE RECIPE ...



Slow-Cooker Vegan Butternut Squash Soup with Apple Recipe ... image

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.

Provided by Katie Webster

Categories     Healthy Butternut Squash Recipes

Total Time 8 hours 20 minutes

Number Of Ingredients 14

1 large sweet onion, diced
2 cloves garlic, minced
4 cups no-salt-added vegetable broth
1 small butternut squash (about 2 1/2 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

Steps:

  • 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.

Nutrition Facts : Calories 166.5 calories, CarbohydrateContent 26.7 g, FatContent 7 g, FiberContent 6.2 g, ProteinContent 1.7 g, SaturatedFatContent 1 g, SodiumContent 368.8 mg, SugarContent 11.1 g

VEGAN BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT



Vegan Butternut Squash Soup Recipe: How to Make It image

Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 35 minutes

Prep Time 50 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 11

1 large butternut squash (4 to 4-1/2 pounds)
1 medium onion, chopped
1 medium tart apple, peeled and coarsely chopped
1 tablespoon olive oil
6 garlic cloves, minced
4 teaspoons minced fresh thyme or 2 teaspoons dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
8 cups vegetable broth
Optional: Fresh thyme leaves and cracked black pepper

Steps:

  • Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out flesh; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.

Nutrition Facts : Calories 148 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 750mg sodium, CarbohydrateContent 33g carbohydrate (10g sugars, FiberContent 8g fiber), ProteinContent 3g protein.

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VEGAN BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
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