Crock Pot Butternut Squash Soup

2 cups onions, finely chopped

1/4 teaspoon ground nutmeg

1 butternut squash, peeled and cubed (3 pound)

1/4 teaspoon ground cloves

4 cups chicken broth

1/4 teaspoon curry powder

1 1/2 cups apple sauce

1/4 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground white pepper

1/4 cup vegetable oil

Directions

1. Heat vegetable oil in a large saucepan over medium until hot.
2. Add onions and cook and stir 5 minutes, until transparent.
3. Move onions from saucepan to slow cooker. Add squash, chicken broth, applesauce, salt, pepper, nutmeg, cloves, curry powder, coriander, and cinnamon.
4. Cover and cook on Low for 4 to 6 hours.
5. If desired, in a food processor or blender, process in small batches until smooth. Return soup to the slow cooker. Cook on Low for an additional 2 to 4 hours.