2 cups onion, finely chopped
1 butternut squash, peeled and cubed
4 cups chicken broth
1½ cups apple sauce
½ tsp salt
¼ tsp ground white pepper
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp curry powder
¼ tsp cinnamon
Add vegetable oil to a large saucepan - heat over medium heat until hot. Add onions; cook and stir about 5 minutes or until transparent. Move onions from saucepan to bottom of slow cooker.
Add squash, chicken broth, apple sauce salt, white pepper,nutmeg , cloves, curry powder, coriander and cinnamon. Cover and cook for 4 to 6 hours on Low.
If desired, in food processor or blender, process soup in small batches until smooth. Return soup to slow cooker. Cook on Low for an additional 2 to 4 hours.
Source: Rival Crock Pot recipe