Slow Cooker Squash Soup 

You can tell by the ingredients that this is a fantastic soup for that cold weather!  Love it

As seen on YouTube Wyse Guide

Ingredients

• 1 ¾ lb winter squash butternut, buttercup, kabocha
• 1 cup chopped celery
• ¾ cup chopped carrots
• 1 cup diced onion
• 4 garlic cloves
• 2 apples
• 2 tbsp fresh minced ginger
• 1 tsp curry powder
• ¾ tsp cinnamon
• 2 tsp salt
• 1 tsp pepper
• 1 15-oz can pumpkin puree
• 1 15-oz can coconut milk
• 6 cups chicken stock
• 2 tbsp apple cider vinegar

Instructions 

• Clean 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 ½-inch pieces. Place in a 6-quart slow cooker.
• Add the celery, carrots, diced onion, and smashed garlic cloves.
• Remove the core from the apples and cut into ½-inch pieces, The peel can be left on for added texture or removed if desired.
• Prepare the ginger by peeling with a spoon and finely mince using a Microplane.
• Add to the slow cooker with the curry, cinnamon, salt, pepper, pumpkin puree, coconut milk, and 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.
• Use an immersion blender and puree the soup, leaving a little texture. Alternatively, the soup can be pureed in a blender in batches.
• Stir in the vinegar before serving to wake up the flavors. This can be served with a dollop of Greek yogurt and a few cilantro leaves as garnish.