Butternut and Apple Soup

• 36 ounces frozen butternut squash, thawed and drained cooked and mashed or 4 12 cups butternut squash, cooked and mashed
• 2 (14 1/2 ounce) 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 12 teaspoon ground sage
• 14 teaspoon ground ginger
• 12 cup heavy cream or 12 cup half-and-half

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. Puree 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.

butternut squash, chicken broth, golden delicious apple, onions, light brown sugar, fresh sage, ground ginger, heavy cream

Taken from www.food.com/recipe/butternut-and-apple-soup-192293 (may not work)