Ingredients:
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 cup real maple syrup
3⁄4 cup plain yogurt or sour cream
2 tablespoons chopped fresh chives

Method:
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 until hot. Top each serving with yogurt; sprinkle with chives.

time-saver:
Sometimes in the fall, if you’re there at the right time, you can find butternut squash already peeled and cut up at your local supermarket. If you’re cutting it yourself, a good swivel-headed vegetable peeler is the tool of choice to make quick work of peeling the squash.

maple butternut squash soup recipe