Crock Pot Butternut Squash And Apple Soup With Baguette Crouton Recipe

ingredients

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

directions

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.

nutrition data

Nutritional data has not been calculated yet.

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