Slow-Cooker Butternut Squash Soup

Photo: Zippy

Ingredients

1 pound butternut squash, about 2.5

4 tablespoons olive oil, divided

2 medium onions, chopped

2 ribs celery, chopped

2 garlic cloves, smashed, peeled

32 ounces chicken broth, or vegetable broth, if you prefer

2 small apples, peeled, cored and cubed (I used a Granny Smith and an Arkansas Black a

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon cumin seeds

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground coriander

1/4 teaspoon cinnamon

1/4 cup heavy cream

Preparation

Preheat the oven to 400F. Cut the squash in half lengthwise. Scoop out the seeds and stringy pulp. Brush or rub the inside of the squash with 2 tablespoons of olive oil and place cavity-side down on a baking sheet. Bake for 15-20 minutes, or until the squash is tender. When cool enough to handle, peel the squash and chop into pieces and add to the slow-cooker.

While the squash is roasted, heat a large skillet over medium heat and add the remaining tablespoons of olive oil. Add the garlic and cook until lightly browned and fragrant. Remove the garlic form the pan and add the onions, celery, and all of the seasonings, cooking until the vegetables have softened. Deglaze the pan with the broth and stir to combine.

Add the vegetables in broth and apples to the slow-cooker. Cook on low heat for 6 to 8 hours. When you're ready to eat, add the 1/4 cup cream and blend the soup with an immersion blender (or in small batches in a blender). Enjoy with some good bread for dippin'.