Butternut Squash Soup

Ingredients

• 2 tablespoons butter 
• 2 medium shallots, sliced 
• 2 cloves garlic, chopped 
• 1 large (3 pounds) butternut squash, peeled, halved, seeded, and cut in 2-inch pieces 
• 1 small Granny Smith apple, peeled, cored, seeded, and cut in 2-inch pieces 
• 1 package (32 ounces) vegetable broth 
• 3 sprigs fresh thyme 
• ½ teaspoon salt 
• ¼ teaspoon coarse black pepper 
• ¼ teaspoon dried crushed red pepper 

Optional Ingredients:

• Sunflower seeds
• Cooked chopped bacon
• Crème fraiche
• Chives

Directions

1. In a medium skillet over medium-high, melt butter. Add shallots and garlic, stirring occasionally, cook until shallots are tender but not browned, about 3 minutes
2. Add mixture to slow cooker crock. Stir in squash, apple, broth, thyme, salt, black pepper, and dried red pepper.
3. Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the squash is soft when pierced with a fork.
4. Let cool slightly, then remove thyme sprigs and discard. Puree soup with a hand blender.
5. Garnish with sunflower seeds, bacon, crème fraiche, and a few pieces of chives, if desired.

Serves: 6-8