Butternut Squash Soup

INGREDIENTS

• 1 butternut squash
• 2 Tbsp EVOO
• 4 c broth (chicken or veggie)
• 2 small onions, diced
• 2 small apples peeled and cubed.
• 1 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg
• 1/4 tsp cloves, ground
• 1/4 tsp coriander
• 1/4 tsp cinnamon

PREPARATION

1. Cut squash in half lengthwise and seed. (1 minute in the microwave helps with this)
2. Brush EVOO on cut sides and roast at 400 cut side up for 15 minutes.
3. Meanwhile, heat crock to high and add everything else.
4. When squash is finished roasting, add to crock, cook on LOW 6-8 hours or HIGH 4 hours.
5. Attack with stick blender.

-- JMagGuthrie - 19 Apr 2014