Easy Slow Cooker Butternut Squash Soup

• 1 tablespoon olive oil
• 2 onions, chopped
• 2 teaspoons dried rosemary
• 1/2 teaspoon ground black pepper
• 5 cups vegetable stock
• 1 butternut squash - peeled, seeded, and cut into cubes
• 2 Granny Smith apples - peeled, cored, and chopped
• salt to taste
• 1 cup shredded Swiss cheese
• 1/2 cup finely chopped walnuts

1. Heat oil in a large skillet over medium heat.
2. Cook and stir onions in hot oil until softened, 5 to 10 minutes.
3. Stir in rosemary and black pepper; transfer mixture to a slow cooker.
4. Pour vegetable stock, butternut squash, and apples into slow cooker.
5. Cook on Low for 8 hours (or cook on High for 4 hours).
6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. Puree soup using an immersion blender until smooth.
8. Alternately, puree soup in batches in a food processor until smooth.
9. Season with salt.
10. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.
11. Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.

olive oil, onions, rosemary, ground black pepper, vegetable stock, salt, swiss cheese, walnuts

Taken from allrecipes.com/recipe/easy-slow-cooker-butternut-squash-soup/ (may not work)