Slow-Cooker Butternut Squash-Apple Soup: Combine 8 cups of chopped butternut squash, 3 cups of water, 2 cups each of sweet onions and parsnips, along with 2 cups of unsalted vegetable stock, and 1 ½ cups of Granny Smith apple. Add a fresh rosemary sprig, 1 ½ teaspoons of kosher salt, and ½ teaspoon of black pepper to the 5-quart slow cooker. Let it simmer on LOW for around 6 hours until the vegetables are tender. After discarding the rosemary, blend the mixture, adding ¼ cup of velvety heavy cream for a creamy touch. Savor the warm goodness, and for a vegan option, use plant-based milk instead of cream.