Slow Cooker Squash Soup
Comforting and hearty, this soup embodies the rich taste of squash in a perfect autumnal dish. Vegetables like celery, carrots, and onions add depth, maple syrup-glazed apples bring sweetness, and ginger finishes it all off. A perfect balance of flavor, this seasonal creation is great as a meal or appetizer.
Ingredients
• ▢3 lb winter squash (butternut, buttercup, kabocha)
• ▢1 stalk celery roughly chopped
• ▢1 carrot roughly chopped
• ▢1 onion roughly chopped
• ▢3 cloves garlic
• ▢1 apple core removed and chopped
• ▢2 tbsp fresh minced ginger
• ▢2 tsp curry powder
• ▢¾ tsp cinnamon
• ▢2 tsp kosher salt
• ▢1 tsp black pepper
• ▢2 cups chicken or vegetable stock (up to 4 cups stock, depending on desired thickness of soup)
• ▢1 tbsp apple cider vinegar
• ▢1 15-oz can full-fat coconut milk
For the apples
• ▢2 apples
• ▢2 tbsp maple syrup
• ▢1 tsp cinnamon
Instructions
• Clean the squash by removing the ends and cutting down the middle lengthwise. Scoop out the seeds with a spoon and peel and dice the squash into 1-inch pieces. Place in a 4- or 6-quart slow cooker. Add the celery, carrots, onion, smashed garlic cloves, apple, fresh ginger, curry powder, cinnamon, kosher salt, and black pepper.
• Pour in the chicken stock, cover with the lid, and set on high for 6-8 hours. When finished, a knife should pierce the squash and apples with no resistance.
• Add the apple cider vinegar and coconut milk.
• Use an immersion blender and purée the soup, leaving a little texture. Alternatively, the soup can be puréed in a blender in batches. If using a countertop blender, make sure to leave the vent slightly ajar to allow any steam to escape. Serve with slices of cooked apples (recipe below).
For the apples
• Cut the apples into quarters and remove the cores. Slice each quarter into three or four slices and add all the slices to a medium skillet. Pour over the maple syrup and cinnamon.
• Cook the apples over medium heat until they are slightly softened and caramelized, about 5 minutes. Remove from the heat and serve.
Notes
• The type of squash used will determine how easy it is to prepare. Kabocha or buttercup squash have thick skins and will take a while to peel. They can be roasted to peel easier, or butternut squash can be used, as it has a thinner skin.
• Smash the garlic with the side of a knife. This bruises the garlic, helping to remove it from its husk. It can also help it release some of its flavorings while it roasts for the soup.
• Make sure to grate the ginger into the soup. Since ginger does not blend easily, large pieces of ginger should not be added with the hope that it will break down once blended.
