Butternut Squash-Apple Soup

By Ann Packer

Serves: 10-12

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

sour cream

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