Slow-Cooker Butternut Squash and Apple Soup

(5) Course Soups and Stews

Ingredients in this Recipe

1 Granny Smith apple, peeled, cored and thinly sliced
1 Tbs. unsalted butter
1 yellow onion, thinly sliced
1/2 cup crème fraîche
1/4 tsp. grated peeled fresh ginger (optional)
1/4 tsp. ground coriander (optional)
2 cups chicken stock
3 tsp. salt, plus more, to taste
4 cups butternut squash puree
8 baguette slices, each 1/2 inch thick, lightly brushed with olive oil and toasted until golden brown
Freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma