Butternut Squash Soup

Ingrédients

1 large butternut squash

2 tbsp olive oil

2 small to medium onions or 2 tbsp onion flakes

4 cups broth, chicken or vegetable

2 small apples, peeled and cubed

1 1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground coriander

1/4 tsp ground cinnamon

Instructions

Use at least a 5 quart crockpot for this recipe.

Turn crockpot on high. Add the broth, onion and apple. Stir in the spices. Cover to let heat.

Prepare squash. Pro tip: Bake the washed butternut for about an hour--depending on the size--then cut it in 1/2, and scoop out the seeds. Then lay each half, cut side down, onto foil and either cook more or peel off the skin and cut up as needed. Alternatively, cook the halves cut side down in the microwave for about 15 minutes, then scoop out seeds.

Add squash. Cover and cook on low for 6-8 hours, or on high for about 4 hours.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.