Ingredients:
1 Tbs. 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 tsp. salt, plus more, to taste
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
8 baguette slices, each 1/2 inch thick,
lightly brushed with olive oil and toasted
until golden brown
Freshly ground pepper, to taste
Directions:
In a sauté 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 3 tsp. salt to the slow cooker and stir to combine. Cover and cook for 2 hours according to the manufacturers instructions.
Remove the bay leaves and discard. Add the crème fraîche. 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, andseason the slices with salt and pepper. Serve immediately.
Source: Williams Sonoma
1 Tbs. 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 tsp. salt, plus more, to taste
1/2 cup crème fraîche
1/4 tsp. ground coriander (optional)
1/4 tsp. grated peeled fresh ginger (optional)
8 baguette slices, each 1/2 inch thick,
lightly brushed with olive oil and toasted
until golden brown
Freshly ground pepper, to taste
Directions:
In a sauté 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 3 tsp. salt to the slow cooker and stir to combine. Cover and cook for 2 hours according to the manufacturers instructions.
Remove the bay leaves and discard. Add the crème fraîche. 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, andseason the slices with salt and pepper. Serve immediately.
Source: Williams Sonoma
