Slow-Cooker Vegan Butternut Squash Soup with Apple | Recipe Cart

Ingredients

• 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