Butternut and Apple Soup

This warm soup is a wonderful starter to thanksgiving dinner.

• Ready In: 6 hrs 20 mins
• Serves: 6-8
• Yields: 1 pot

Ingredients

• 36  ounces  frozen butternut squash, thawed and drained cooked and mashed or 4 1⁄2 cups  butternut squash, cooked and mashed
• 2 (14 1/2ounce) cans chicken broth
• 1  medium golden delicious apple, peeled, cored, and chopped
• 2  tablespoons onions, minced
• 1  tablespoon light brown sugar
• 1  teaspoon fresh sage, minced or 1⁄2 teaspoon ground sage
• 1⁄4 teaspoon ground ginger
• 1⁄2 cup heavy cream or 1⁄2 cup half-and-half

Directions

1. Combine squash, broth, apple, onion, brown sugar, sage, and ginger in a slow cooker.
2. Cover and cook on low about 6 hours or high for 3 hours.
3. Purèe soup in blender, food processor or with electric mixer.
4. Add cream right before serving soup.
5. For a thicker soup only use 3 cups of broth when we serve this at Thanksgiving we use turkey broth instead of chicken and we pass around a gravy boat with cream in it so ever one can add as much as they like in stead of it being added to the whole pot of soup so if there are any left overs it can be reheated in the microwave and the cream can be add after that also.