• Clean the squash by removing the ends and cutting down the middle lengthwise. Scoop out the seeds with a spoon and peel and dice the squash into 1-inch pieces. Place in a 4- or 6-quart slow cooker. Add the celery, carrots, onion, smashed garlic cloves, apple, fresh ginger, curry powder, cinnamon, kosher salt, and black pepper.
  3 lb winter squash (butternut, buttercup, kabocha), 1 stalk celery, 1 carrot, 1 onion, 3 cloves garlic, 1 apple, 2 tbsp fresh minced ginger, 2 tsp yellow curry powder, ¾ tsp ground cinnamon, 2 tsp kosher salt, 1 tsp freshly ground black pepper
• Pour in the chicken stock, cover with the lid, and set on high for 6-8 hours. When finished, a knife should pierce the squash and apples with no resistance.
  2 cups chicken or vegetable stock (up to 4 cups stock, depending on desired thickness of soup; vegetable stock for a vegetarian option)
• Add the apple cider vinegar and coconut milk.
  1 tbsp apple cider vinegar, 1 15-oz can full-fat coconut milk
• Use an immersion blender and purée the soup, leaving a little texture. Alternatively, the soup can be puréed in a blender in batches. If using a countertop blender, make sure to leave the vent slightly ajar to allow any steam to escape. Serve with slices of cooked apples (recipe below).

For the apples

• Cut the apples into quarters and remove the cores. Slice each quarter into three or four slices and add all the slices to a medium skillet. Pour over the maple syrup and cinnamon.
  2 apples, 2 tbsp maple syrup, 1 tsp ground cinnamon
• Cook the apples over medium heat until they are slightly softened and caramelized, about 5 minutes. Remove from the heat and serve.