Apples were one of the first tree crops to be planted in America and were originally used to make hard cider. The flavor of this soup is predominantly of squash with just a hint of apple for extra sweetness and a touch of acidity.

　　

Ingredients

serves 4

　　2 tablespoons unsalted butter

　　1 cup chopped yellow onion

　　1/2 cup sliced celery stalks and leaves

　　1 large butternut squash, peeled and cut into cubes

　　1 small apple, peeled, cored, and cut into chunks

　　6 cups chicken stock (page 91) or water

　　2 cinnamon sticks

　　6 whole cloves

　　6 allspice berries

　　Salt and freshly ground black pepper

　　Chopped fresh chives, for garnish

　　Sour cream, for garnish

　　

Step 1

Place a large sauté pan over medium-high heat and add the butter. Add the onion and celery and sauté for about 5 minutes, until softened.

　　

Step 2

Place the squash and apple in the slow cooker. Add the onion and celery and the stock.

　　

Step 3

Cover and cook on low for about 6 hours, until the squash and apples are quite tender. Combine the cinnamon, cloves, and allspice in a coffee mill or using a mortar and pestle and grind to a coarse powder. Half an hour before serving, add the spices to the cooker.

　　

Step 4

Using a handheld blender, carefully purée the soup until smooth. Season to taste with salt and pepper.

　　

Step 5

Ladle into bowls and serve warm, garnished with the chives and a dollop of sour cream.

　　Cooks' Note

　　Suggested Beverage: An un-oaked Chardonnay or a Gewürztraminer.

　　The Gourmet Slow Cooker: Volume II