Ingredients
3packages frozen butternut squash (12 ounces each), thawed
2 canschicken broth
1medium apple, peeled and chopped
1/2 cupheavy cream
1/4 teaspoonground ginger
1 tablespoonbrown sugar
2 tablespoonspacked light
Instructions
Combine all ingredients except cream in a slow cooker; cook on LOW 6 hours, or cook on stove 30 min. Stir in cream just before serving. For thicker soup, use 3 cups chicken broth. Soup doesn't need much of the soup.
Note: This is a simple soup recipe