Butternut Squash and Apple Soup

Serving Size: 8

1 tablespoon unsalted butter
1 yellow onion, thinly sliced
4 cups butternut squash puree
1 Granny Smith apple, peeled, cored and thinly sliced
2 cups chicken stock
2 small bay leaves
3 teaspoons salt, plus more, to taste
1/2 cup creme fraiche
1/4 teaspoon ground coriander (optional)
1/4teaspoon grated peeled fresh ginger (optional)
8 baguette slices, 1/2" thick, lightly brushed with olive oil and toasted until
golden brown
Freshly-ground black pepper, to taste

In a saute pan over medium heat, melt the butter. Add the onion and cook until
soft, about 10 minutes. Transfer the onion to a slow cooker. Add the squash
puree, apple, stock, bay leaves and the 3 teaspoon salt to the slow cooker and
stir to combine. Cover and cook for 2 hours according to the manufacturer's
instructions. Remove the bay leaves and discard. Add the creme fraiche. Using a
stick blender, puree the soup directly in the slow cooker until smooth. Stir in
the coriander and ginger. Ladle the soup into warmed soup bowls, garnish each
with a toasted baguette slice, and season the slices with salt and pepper.Serve
immediately.
This recipe yields 8 servings.

Comments: With its sweet, earthy taste, butternut squash soup is a favorite for
Thanksgiving. Here, we prepare the soup in a slow cooker, which helps to deepen
and meld the flavors. It also frees up valuable space on your stovetop. For added
convenience, we use a stick blender to puree the soup directly in the slow
cooker. A slow cooker is handy not just for Thanksgiving dinner but whenever you
are entertaining and stovetop and oven space are at a premium. You can prepare a
dish hours in advance, be it a soup, stew or braised meat, and let the food cook
unattended. Then the cooker keeps the finished dish warm until serving time.This
appliance is also ideal for cooking weeknight meals for the family.

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