Slow Cooker Butternut Squash And Apple Soup With Baguette Crouton

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.