Curried Butternut Squash Soup

Ingredients:

• 1 kg butternut squash, rinsed, peeled, cored, and chopped into cubes
• 1 firm apple, peeled, cored, and chopped
• 1 yellow onion, chopped
• 5 cups chicken broth
• 1 tablespoon curry powder
• ¼ tablespoon ground cloves
• ¼ cup chopped dried cranberries (optional)
• Salt and black pepper

Instructions:

• Place squash, apple, and onion in your Crock-Pot® slow cooker.
• Combine broth, curry powder, and cloves in a small bowl, and stir to blend. Pour mixture into slow cooker.
• Cover and cook on LOW for 5 to 5 ½ hours or on HIGH for 4 hours.
• Working in batches, pour soup into food processor and blend to desired consistency.
• Season with salt and pepper, garnish with cranberries, and enjoy!