Ginger Apple-Squash Soup

I invited a few friends over for lunch this week, one soup served was a WW recipe made in a slow cooker.  You asked for this simple soup.   Here it is.   4 apples, peeled, cored, cut in chunks; 3 pounds butternut squash, peeled, cut in chunks; 1/2 cup chopped onion; 1/2 cup OJ; 3 to 4 cups chicken broth; 1 t ginger; 1/2  t salt and 1/2 t black pepper.  In my slow cooker on low heat I cooked the soup for six hours.  Then puree the soup in the blender, then  return to the cooker.  You can add 1/2 cup half and half, if desired.  I didn’t.  It is light and naturally sweet, but tasty, I think.  Thanks for coming over.  Your friend Rachel (not).

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