Slow Cooker Maple Butternut Squash Soup

8

cups cubed peeled seeded butternut squash (about 3 lb)

1

large apple, peeled, chopped

1

large onion, cut into 1-inch pieces

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

1/2

teaspoon salt

1/8

teaspoon pepper

1

carton (32 oz) chicken broth (4 cups)

1/2

cup half-and-half or milk

1/2

real maple syrup

3/4

cup plain yogurt or sour cream

2

tablespoons chopped fresh chives

1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.

2 Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).

3 Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.

4 If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.