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.
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.
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