Slow Cooker Winter Squash and Apple Soup
 
This is a foundation on which to build your perfect soup. The squash, creaminess medium, and the spices are negotiable. As always make it your own!
Ingredients
  • 1 medium butternut squash, 1 large acorn squash, squash puree, or other winter squash. Cubed, peeled and seed removed (roasting the squash is optional but good)
  • 2 cups of veggie broth
  • 1 large carrot peeled and coarsely chopped
  • 2 cloves of minced garlic
  • 1 medium onion coarsely chopped
  • 2 apples, peeled cored and coarsely chopped
  • 6 sage leaves crisped in butter, or a fresh sprig
  • 1 teaspoon fresh grated ginger
  • 1 heavy dash of white pepper, cinnamon, nutmeg
  • cayennne pepper to taste
  • 2 yukon gold potatoes, peeled and coarsely chopped (save skins for veggie broth)
  • or
  • ¾ cup plus ¼ cup of coconut milk
  • or
  • ½ cup plus 2 tablespoons of heavy cream
  • sour cream as an optional garnish
Instructions
  1. Combine all ingredients (except for coconut milk or cream if using) and slow cook on low for 8 hours, high on 4 hours. Puree until smooth using an immersion blender or transferring in batches to a blender. Taste and blend in additional ingredients as needed (add larger portions of cream or coconut milk at this time, if using). Applesauce can be added if you crave more apple flavor, brown sugar or maple syrup if you desire more sweetness, cayenne if you crave more spice, etc. When in the serving bowl, drizzle with the smaller portions of cream or coconut milk, or dollop with sour cream.
Recipe by CSA|365 at https://www.csa365.org/2015/10/meatless-monday-slow-cooker-winter-squash-and-apple-soup/