Use at least a 5 quart crockpot for this soup.Cut the squash in half long ways. This is terribly hard to do. If you microwave the entire squash for 2 to 5 minutes on high, the skin will soften, but you will still need to use a pretty powerful knife. If you can find already peeled and cubed butternut squash use that. I couldn't believe how difficult it was for me to cut the squash. My knife got stuck. Scoop out the seeds and stringy pulp. Brush olive oil on the inside of the squash and roast it in the oven at 400 degrees for about 15 minutes, or until you can peel the skin away from the flesh.Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices. Cover to let heat.When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4. Blend in small batches with a stand blender, or carefully blend with an immersible wand.
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 26 (34%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 146.5mg||5 %|
|Potassium 318.1mg||8 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 9.8g|
|Protein 1.7g||2 %|
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Calories per serving: 76
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