Slow-Cooker Vegan Butternut Squash Soup with Apple

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

1 large sweet onion, diced

2 cloves garlic, minced

4 cups no-salt-added vegetable broth

1 small butternut squash (about 2 ½ 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

Directions at eatingwell.com

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