Butternut Squash Soup

We happened to have a butternut squash in the firge and needed a way to use it up. The solution? Butternut Squash Soup.

Ingredients:
1 butternut squash
2 tbsp olive oil
4 cups chicken broth
2 small onions, diced
2 small apples, peeled and cubed
1 2/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 tsp ground cinnamon

Ingredients:

Microwave squash for 2 to 5 minutes on high, to soften skin. Cut squash in half lengthwise. Scoop out seeds and stringy pulp. Brush olive oil on the inside and roast in a 400 degree oven for 15 minutes. If the skin doesn't begin to peel off, you may need to cut it off with a paring knife. Add broth, onions, and apples to slow cooker. Stir in salt, pepper, and spices. Add squash when finished roasting and cook on low for 6 to 8 hours. Blend with an immersion blender.

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