Butternut Squash Soup

This is a wonderful soup that is fairly easy to make and Rachel loved it too.

1 butternut squash
2 T olive oil
1 Largeish onion
4 cups chicken broth (I used Oxo)
1 apple, peeled and cubed
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp coriander
1/4 tsp cinnamon

Cut the squash in half long ways, scoop out the seeds and pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.

Blend with a stick blender.

UPDATE: made this again but with plain old halloween pumpkin. It was good that way too. (I had 2 1/4c frozen puree left over from “Jack”)