Slow Cooker Maple Butternut Squash Soup

I made this a couple of years ago when I had bought too much butternut squash. Its rather good but its sweet flavor suggests it more of a dessert soup then an hor dourves soup.

Slow Cooker Maple Butternut Squash Soup
Ingredients
8 cups cubd, peeled, & seeded butternut squash
1 large onion, cut into 1 inch pieces
1 large apple, peeled & chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmet
1/2 teaspoon salt
1/8 teaspoon pepper
32oz container chicken broth
1/2 cup half & half or light cream
1/4 - 1/2 cup real maple syrup
3/4 cup plain yogurt or sour cream
2 tablespoons fresh chives (optional)

Directions: Spray 4-5quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt & pepper. Pour brother over mixture. Cover and cook on low 7-8 hours (or on high for 3 hours).

Pour 3 cups of soup into blender (allow to cool about 10 minutes), cover, and blend until smooth. Pour into heat proof pitcher. Blend remaining soup in batches until all is pureed. Pour puree back into slow cooker. Stir in syrup & half and half (or light cream). Cook on high 15 minutes until heated through. Serve topped with a dollop of yogurt and a sprinkle of chives.