Spicy Butternut Squash Soup

2 medium butternut Squash (peeled, seeded and diced)

1 Granny Smith apple (peeled seeded and diced)

1 leek (halved, washed/rinsed and thinly chopped)

1/2 tsp ginger

2 bay leaves

2 cinnamon sticks

2 garlic cloves (chopped)

1 tsp coriander seeds

1/4 tsp cayenne pepper

Salt and pepper

4 cups chicken stock

Place all ingredients in crockpot. Cook on low for 9-12 hours. Cool completely. (I put mine in the fridge overnight.) Remove cinnamon sticks and bay leaves. Place in blender and blend until smooth. Serve warm. 

Great with turkey!!