My mom and I had this at a craft day we went to. I LOVE this soup! It's perfect with left over squash from Thanksgiving.
Squash Apple Soup
4 1/2 cups cooked butternut squash mashed
1 box chicken stock
1 granny smith apple, peeled cored and chopped
2 Tablespoons minced onion
1 Tablespoon brown sugar
1/2 teaspoon ground sage
1/4 teaspoon ground ginger
Optional: curry 1/4 teaspoon or more.
Place in slow cooker, cover. Cook on high for 2 hours. Then in a blender (carefully!!) or handheld blender puree.
You can add heavy cream to it at the very end before serving. But I never have. The curry adds another depth of flavor to it. YUM!