Butternut Squash Soup

I have discovered squash.  Yes, I know I'm coming to it late.  I blame acorn squash.  I really, really dislike acorn squash and that intense dislike has kept me from trying other types...until this Autumn.  Now I'm having an affair with squashes not acorn!  Keeping in the theme of warming the inside using the baby crock, I made butternut squash soup and it was num yummers.  I like my soups with a bit of chew potential so I just let this cook down naturally.  If you like it smoother, you can whir it up in the blender or food processor.

Ingredients:
1 cup squash
1/2 cup water
1/2 tsp cinnamon
1/2 tsp salt
1/8 tsp nutmeg

Directions:
Add all ingredients to the crock pot and give it a stir.  Cook on low for 4-6 hours until the squash is cooked to your preference.  It will need to be quite soft to whir up smooth. 

I served this with homemade baked tortilla chips,  sauteed zucchini with mushrooms, and a mixture of pinto beans, great northern beans, and black beans.