Butternut Squash Soup
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Adapted from the book Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
1 Butternut squash
2 tablespoons olive oil
4 cups chicken or vegetable broth
2 small onions, diced
2 small apples, peeled and diced
1-1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Use a 6 quart slow cooker. Microwave squash on high for 3 minutes to soften skin. Cut the squash in half lengthwise. Scoop out the seeds and stringy pulp. Brush cut side of squash with olive oil and roast in oven cut side up at 400°F for 15 minutes, or until the skin peels away from the flesh.
Plug in the slow cooker and turn on high. Add the broth, onions, and apples. Stir in salt, pepper, and spices. Cover to let heat. When the squash has finished roasting, add it to the cooker. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours. Carefully blend with a handheld immersion blender.