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“From The French Slow Cooker”
READY IN:
6hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large slow cooker, combine the squash, onion, apple, and broth. Add 1 teaspoon salt.
  2. Cover and cook on low for 6 hours, or until the vegetables are very soft. Let cool slightly. Transfer the soup to a blender and puree until smooth. Add the cream and nutmeg and blend again. Reheat if necessary. Taste for seasoning and add more salt if needed.
  3. Spoon the soup into serving bowls, drizzle each serving with a teaspoon of heavy cream, garnish with the nutmeg and apple slices, and serve hot.

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