Butternut squash(pumpkin) soup

Ingredients

• 4 lb butternut squash
• 3 apples
• 32 oz can reduced-sodium chicken broth
• 2 bay leaves
• 1 Tbsp rosemary + garlic seasoning
• ½ tsp salt
• ¼ tsp black pepper
• • reduced-fat sour cream

Instructions

1. Preheat oven to 400 degrees.
2. Place butternut squash in microwave for 2-3 minutes to soften squash before slicing.
3. Slice the squash lengthwise down the center from top to bottom.
4. Scoop out seeds from squash.
5. Slice onion down center.
6. Spray a roasting pan with nonstick cooking spray.
7. Bake squash and onions in oven for 35-40 minutes.
8. Remove squash and allow to cool.
9. Peel and dice apples and add to crock pot.
10. After squash has cooled, remove skin and chop squash. Add to crock pot. 
11. Add chicken broth, rosemary + garlic blend, salt and pepper to crock pot.
12. Stir all ingredients to mix and cook on high for 4 hours or on low for 8 hours.
13. After squash has cooked, remove bay leaves and using an immersion blender or blender, blend to desired consistency.
14. To serve, top with a Tbsp of light sour cream. .