Butternut Squash Soup

I've been perusing butternut squash soup recipes and couldn't settle on one that I liked, so I took a bit of this and a bit of that and came up with this recipe. It has a nice spiced flavor to it without being overwhelming.

Ingredients:

1 large butternut squash, peel, remove seeds and chop into large pieces
3 apples, cubed
3 celery sticks + leafy greens, finely chopped
1 large onion, diced
2 tsp cinnamon
2 TBSP parsely
2 TBSP olive oil
2 tsp sea salt
2 tsp black pepper
7-8 cups vegetable broth or water (depends how thick you like your soup)

Directions:

1) In a large slow cooker combine all ingredients
2) Stir it up
3) Cook on high for 3-4hrs or until vegetables are soft
4) Using immersion blender blend until smooth
5) Eat and enjoy!

Variation: 
For a spicy version with a bit of kick, add 2-3 chopped carrots, 2 tsp ginger, 1 tsp nutmeg, 1/2 tsp cayenne pepper, 1 tsp cumin, and 1 clove garlic

Note: I'm sure you can make this in a pot on the stove as well. Cooking time will decrease if you chop things up a bit more. Be sure to stir regularly.