Butternut Squash And Apple Soup
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Serves/Makes: 8
Ready in: 2-5 hrs
- 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)
- 1/4 teaspoon 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 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.
Recipe Source: cdkitchen.com
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