*Butternut squash soup
2 butternut squash 4 Tbs olive oil
8 cups broth 2 small onions, diced
3 small apples, peeled and cubed 2 tsp salt
1/2 tsp pepper 1/2 tsp ground nutmeg
1/2 tsp ground cloves 1/2 tsp ground fresh ginger
1/2 tsp ground cinnamon
Cut the squash in half lengthwise. (Microwave whole squash for 2 to 5 minutes on high to soften skin first.) Scoop out the seeds and pulp. Brush olive oil on inside of squash and roast in the oven cut side up at 400 for 15 minutes, or until skin peels away from the flesh. Meanwhile, plug in slow cooker and turn onto high. Add broth, onions, and apples. Stir in the salt, pepper, and spices. Cover to let heat. When the squash has finished roasting, add to the pot. Cover and cook on low for 6 to 8 hours, or high for 4 hours. Carefully transfer to a blender and blend, or blend in slow cooker with an immersion blender.