Butternut Squash Soup with Apples & Red Onion

3-lb. butternut squash, peeled and cut into cubes (cooked or raw)
3 apples, unpeeled, cored and chopped
1 medium red onion, diced
2-3 garlic cloves, minced
4 c. vegetable broth
1 c. water (optional--will make soup thinner)
1/2 t. salt
1/2 t. black pepper
1/4 t. freshly grated nutmeg
1/4 t. ground cinnamon
3/4 grated peeled apple, for garnish

Grease the interior of a 6-qt. slow cooker with nonstick cooking spray.

Place the squash cubes, chopped apples, onion, and garlic into the prepared crock. Stir in the vegetable broth. Add water, if desired. Cover. If squash is raw, cook on LOW for 6 hours. If squash is already cooked, cook on LOW for 2-3 hours, until apples and onion are tender.

At the end of cooking time, puree soup with an immersion blender until smooth. Stir in the salt, pepper, nutmeg, and cinnamon.

Serve in bowls, topped with freshly grated apple.

Serves 6.

Adapted from Stock the Crock, p. 24.