Crispy Chicken Cutlets with Butter Chive Pasta
You'll be amazed how crisp these schnitzel-inspired cutlets get with only 6 minutes of cooking.
Read MoreSlow Cooker Vegan Butternut Squash Soup with Apple
Drescription
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.
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
Directions
- 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.
