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.

Harvest Pumpkin Soup

I made this for the first time last Thanksgiving, it is reallllllly goooood! I cook it a day ahead of time, then heat on low in my slow cooker and serve it with the appetizers with fresh pumpkin bread for dipping.

Harvest Pumpkin Soup
Ingredients:
2 tablespoons butter
1 large potato, peeled & chopped
1 large onion, chopped
4 1/2cups chicken broth
2 cups fresh pumpkin puree (or 1 15oz can - but if you can, make it fresh, tastes so much better)
1/4 teaspoon nutmeg
1/2 pint heavy cream
salt & pepper to taste

Directions:
In large pot over medium heat, melt butter. Add potato and onion, cook, stirring occasionally. About 8 minutes. Add broth & bring to a boil. Cover and reduce heat to low, cook until potato is tender, 10-12 minutes.

Stir in pumpkin, using an immersion blender puree until smooth (if you don't have an immersion blender, you can puree in a regular blender in batches, but please allow soup too cool first, or you run the risk of the top of the blender exploding causing not only a mess, but you can get severely burned - after blending all return to pot).

Stir in nutmeg, plus salt & pepper to taste. Increase to medium high heat & bring to a boil. Cover, reduce to low heat, cook 10 minutes. Stir in cream and heat throughly.

Note: An immersion blender is also known as a hand blender