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slow-cooker vegan butternut squash soup with apple

5.0

(1)

www.eatingwell.com
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Total: 8 hours, 20 minutes

Ingredients

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Instructions

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Step 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.

Step 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.

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