I love my slow cooker and use it several times a week in the fall and winter, especially for soups and stews. With the air starting to chill and squash and apple now in season, I thought it was a perfect day to make Butternut Squash and Apple Soup. This is an easy recipe that gives you a warm, thick soup with a taste that is predominantly squash with just a hint of sweetness and spice. As the recipe below only serves four at best, I usually double it so we have leftovers for lunch or to keep in the freezer for a busy day.
Butternut Squash and Apple Soup
2 tablespoons unsalted butter
1 cup chopped yellow onion
½ cup sliced celery stalks and leaves
1 large butternut squash, peeled and cut into cubes
1 apple, peeled, cored and cut into chunks
6 cups chicken stock
2 cinnamon sticks
6 whole cloves
6 allspice berries
Salt and ground pepper to taste
Chopped fresh chives and sour cream or goat cheese crumbles for garnish (optional)
Place a large saute pan over medium heat and add the butter. Add the onion and celery and saute for about 5 min or until soft. Place the squash and apple in the slow cooker. Add the onion, celery and stock.
Cover and cook on low for about 6 hours, until the squash and apples are quite tender. Combine cinnamon, cloves, and allspice in a coffee mill or using a mortar and pestle and grind to a coarse powder. Half and hour before serving, add spices to cooker.
Using a handheld blender, carefully puree the soup until smooth. Season with salt and pepper to taste.
Suggested presentation: Serve in bowls topped with sour cream and chives or crumbled goat cheese along with crusty bread, cheese platter and a salad.
Recipe adapted from The Gourmet Slow Cooker, Vol. II, by Lynn Alley.
Last modified: October 28, 2011