Slow-cooker butternut squash soup

In this silky, gently-spiced autumnal soup, butternut squash braises in the slow cooker, which allows little-to-no evaporation--an advantage because the soup makes its own broth as it cooks, with the addition of just a little water. After the cooking time has elapsed, the vegetables hold well on the warm setting until you're ready to eat. At that point, all that's left to do is spike the tender braised squash and apples with creamy yogurt (bring it to room temp first for best texture) and mango chutney and purée.

If you don't have mango chutney, you can approximate its sweet-tart profile by using lemon juice and a bit of brown sugar instead. Top bowls with pepitas for crunch and more flavor.