Squash, Apple, and Sage Crockpot Soup

This soup doesn’t *just* have to be made in a crockpot.  It can also be made on the stove; I happened to not have one at the time with all this traveling.  We were in Chattanooga when this one came about – all due to a beautiful golden hubbard squash that reminded me of a pumpkin that was priced 200% more than the squash.  Ugh, they’re both a type of squash, people. Winter Squash, Apple, and Sage Crockpot Soup

To serve, I made a sunflower cream out of sunflower seeds and some nutritional yeast, and it was thinned with some water.  Add a little salt, and voilà: sunflower cream.  I also toasted the seeds from the squash (clean, toss with a little oil and some salt, and toast in the oven at 350 degrees for around 10-15 minutes) and sprinkled those on.  Serve with bread, a huge salad, or completely by itself.  So good. Winter Squash, Apple, and Sage Crockpot Soup

Squash, Apple, and Sage Crockpot Soup

6-7 cups chopped Golden Hubbard Squash (or other winter squash)
1 (small and sweet) apple, cored and chopped (I used a Red Delicious kind)
1 small sweet onion, thinly sliced
2 cloves fresh garlic, thinly sliced
1 Tablespoon mild-flavored oil
5 cups water
1/2 cup red quinoa
1 Tablespoon crushed, dried sage leaves (or 2-3 Tablespoons fresh)
salt and pepper, to taste

Directions: Place a small saucepan over medium heat.  Add oil, onion, and garlic.  Sauté until tender, then add to crockpot, along with remaining ingredients.  Cook on high 4 hours, or until apple and squash is tender and quinoa is cooked through.  Allow to cool.  In batches, transfer to blender and whirl until smooth.  Top with desired toppings; to really kick it up a notch, add some Sriracha.

Makes: 6 servings

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