1 butternut squash, skinned, seeded and chopped
1 medium apple, peeled, cored and chopped (I prefer granny smith.)
1 medium onion, diced
1 carrot, chopped
2 T butter
3 C vegetable stock (or 3 C water and veggie boullion)
1 1/2 t curry powder (your choice - mild or hot)
pinch each cayenne pepper, salt and black pepper
1 C heavy cream/half & half/milk (optional)
(alternate spice options - omit curry powder, add 2 cloves minced garlic, add 1 t cumin and 1/2 t nutmeg)
-- Place all ingredients in slow cooker. Season with salt and pepper.
-- Cook on high for 3-4 hours, cook on low for 6-8 hours. If your squash is frozen, cook 8-10 hours. Vegetables should be tender.
-- Turn off the heat and allow to cool slightly. Using a food processor or immersion blender, process until smooth.
-- If desired, stir in cream/half & half or milk.
-- Warm the soup through again, season to taste and serve.