Butternut Squash Soup

Crock Pot Recipe

Serves 6

• 2 cups onion, finely chopped
• 1 (3lb.) butternut squash peeled and cubed
• 4 cups chicken broth  (I used vegetable broth )
• 1 ½ cups apple sauce
• ½  tsp. salt
• ¼  tsp. ground white pepper  (I just used regular pepper)
• ¼  tsp. ground nutmeg
• ¼  tsp. ground cloves
• ¼  tsp. curry powder
• ¼  tsp. ground coriander
• ¼  tsp. cinnamon

In a large skillet, cook the onions until transparent, then place in the Crock Pot.  Add the squash, chicken broth, applesauce, salt, pepper, nutmeg, cloves, curry powder, coriander and cinnamon.  Cover, cook on Low for 4 to 6 hours.  If desired, in a food processor, process in small batches until smooth.  Return soup to the slow cooker.  Cook on Low for an additional 2 to 4 hours.

I cooked it for about 5 hours and then mashed some of the squash with a potato masher and cooked it for another 3 hours.

Submitted by a reader.