Butternut Squash And Apple Soup

• 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 creme fraiche
• 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

1. In a saute 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.
2. Remove the bay leaves and discard. Add the creme fraiche. 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, and season the slices with salt and pepper. Serve immediately. Serves 8.

butter, yellow onion, butternut squash puree, apple, chicken stock, bay leaves, salt, crueme fraueeche, ground coriander, fresh ginger, baguette, olive oil, golden brown, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/butternut-squash-and-apple-soup-1278768 (may not work)