Cooker squash soup

Cooker squash soup

Is there anything better than a soup that is made in the slow cooker? I think not! And
this tasty squash soup is the perfect soup to make when the nights get slightly cooler, and you crave something warm. Enjoy!

Cooker squash soup

INGREDIENTS

• 3 lb winter squash (butternut, buttercup, kabocha)
• 1 stalk celery, roughly chopped
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 3 cloves garlic
• 1 apple, core removed and chopped
• 2 tbsp fresh minced ginger
• 2 tsp curry powder
• 3/4 tsp cinnamon
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 cups chicken or vegetable stock (up to 4 cups stock, depending on desired thickness of soup)
• 1 tbsp apple cider vinegar
• 1 15-oz can full-fat coconut milk

For the apples:

• 2 apples
• 2 tbsp maple syrup
• 1 tsp cinnamon

INSTRUCTIONS

• 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.

• 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.

• Add the apple cider vinegar and coconut milk.

• 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. Serve with slices of cooked apples (recipe below).

For the apples:

• Cut the apples into quarters and remove the cores. Slice each quarter into three or four slices and add all the slices to a medium skillet. Pour over the maple syrup and cinnamon.

• Cook the apples over medium heat until they are slightly softened and caramelized, about 5 minutes. Remove from the heat and serve.