Slow Cooker Squash Soup

 As seen on Youtube:  Wyse Guide

A great fall soup!

Slow Cooker Squash Soup

INGREDIENTS - 1 3/4 pounds winter squash (butternut, buttercup, kabocha) - 1 cup chopped celery - 3/4 cup chopped carrots - 1 cup diced onion - 4 garlic cloves - 2 apples - 2 tablespoons fresh minced ginger - 1 teaspoon curry powder - 3/4 teaspoon cinnamon - 2 teaspoons salt - 1 teaspoon pepper - 1 15-ounce can pumpkin puree - 1 15-ounce can coconut milk - 6 cups chicken stock - 2 tablespoons 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 1/2-inch pieces. Place in a slow cooker. Add the celery, carrots, diced onion and smashed garlic cloves. Remove the core from the apples and cut into 1/2-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.