Butternut Squash & Apple Soup

2 lbs butternut squash, peeled, cut into 1 inch cubes

1 large or 2 small tart apples, peeled, cut into 1 inch cubes

1 onion, diced (I use 1 – 2 shallots)

2 – 3 cups broth (I use GF vegetable)

1 tsp cinnamon

½ tsp ginger

1 cup evaporated milk

Salt

Put squash, apples, onion, 2 cups broth, spices in crockpot (a 2 qt crockpot will be full, a 3 qt crockpot will give you a little wiggle room).

2 quart crock pot

Cover, cook on high for 3 – 4 hrs or low for 8 hrs.

Puree with emersion blender. If you don’t have one, you could pour into a blender or food processor. Or if you don’t mind it being a little chunky, you could just mash it with a potato masher.

Add evaporated milk (& more broth if soup is too thick). Blend until smooth.

Salt to taste.

Garnish with plain greek yogurt. And just a light sprinkle of nutmeg, for a more striking presentation.

Notes:

If you are vegan, you could probably substitute your favorite vegan milk for the evaporated milk, but I would start with 1/2 cup, then add more, depending on taste & texture. Or you could just add a little more broth, but it probably won’t have the same rich creamy texture.

This is a hearty, filling soup! And it freezes well. I freeze it in individual servings, but you can freeze in larger portions too. The recipe is also easy to cut in half, if that works better for you.