cooker squash soup

This slow cooker squash soup is the cozy fall soup I make when the weather starts to turn. Squash, apple, onion, carrot, and celery cook until tender, then get blended with coconut milk for a creamy soup that warms you to the core. Plus, it keeps well in the fridge, freezes beautifully, and could not be easier!

INGREDIENTS

• 3 pounds winter squash (butternut, buttercup, kabocha)
• 1 stalk celery, roughly chopped
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 3 cloves garlic
• 1 apple (such as Macintosh, Golden Delicious, or Gala), core removed and chopped
• 2 tablespoons fresh minced ginger
• 2 teaspoons yellow curry powder
• 3/4 teaspoon ground cinnamon
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 cups chicken or vegetable stock (up to 4 cups stock, depending on desired thickness of soup; vegetable stock for a vegetarian option)
• 1 tablespoon apple cider vinegar
• 1 15-ounce can full-fat coconut milk

INSTRUCTIONS

1. Clean the squash by removing the ends and cutting down the middle lengthwise. Scoop out the seeds with a spoon and peel and dice the squash into 1-inch pieces. Place in a 4- or 6-quart slow cooker. Add the celery, carrots, onion, smashed garlic cloves, apple, fresh ginger, curry powder, cinnamon, kosher salt, and black pepper.

2. Pour in the chicken stock, cover with the lid, and set on high for 6-8 hours. When finished, a knife should pierce the squash and apples with no resistance.

3. Add the apple cider vinegar and coconut milk.

4. Use an immersion blender and purée the soup, leaving a little texture. Alternatively, the soup can be puréed in a blender in batches. If using a countertop blender, make sure to leave the vent slightly ajar to allow any steam to escape.