Step 1

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.

Step 2

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.

Step 3

Add the apple cider vinegar and coconut milk.

Step 4

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).

Step 5

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.

Step 6

Cook the apples over medium heat until they are slightly softened and caramelized, about 5 minutes. Remove from the heat and serve.