Butternut Squash Soup

My wonderful parents came to visit me this weekend. And they brought fall with them.

Not the season, or the weather, but the flavors of.

Squash.

Pumpkins.

Concord grapes.

Michigan apples.

Mommy's applesauce.

So with my kitchen overflowing with produce, my mind started churning trying to decide what to make. I settled on butternut squash soup, mostly because I could throw it into the crock-pot and return to have the apartment smelling like heaven. If you want to make friends, you should try this recipe. Just saying.  Make a big pot, leave your door cracked open a bit, and invite some peeps over for a party.

Butternut Squash Soup
1 butternut squash (peeled and cut into 1 in squares)
5 carrots (peeled and cut into 1/4 in disks)
6 ribs of celery (peeled and cut into 1/4 in chunks)
1/2 medium onion (diced)
2 Michigan apples (yup. has to be Michigan. something like mac or cortland. peel and dice)
3 cups of chicken broth
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
salt and pepper

Put all of the ingredients into the crock-pot. Turn on high for 4ish hours, or medium/low if you want it to go all day. Use an immersion blender or regular blender to puree the soup. (I like my a little chunky, so I don't puree it too long.) Serve with a dollop of  greek yogurt or sour cream or some heavy whipping cream and a sprinkle of cinnamon.

Enjoy!