1 butternut squash, peeled, seeded, cut up*
1 Vidalia (or yellow) onion, peeled, chopped
2 granny smith apples, peeled, cored, chopped
2 to 3 cups chicken or vegetable stock
salt, pepper, cinnamon, nutmeg, to taste
4 links fresh Italian sweet sausage, skinned, torn into bits
1/2 to 3/4 cup half & half (or cream)
1/4 cup sherry

Dump chopped squash in Crock-Pot. Add chopped onion, salt and pepper. Stir. Layer on chopped apple, don't stir. Sprinkle with nutmeg, cinnamon - be easy on the nutmeg! Don't stir. Pour in the chicken or vegetable stock - it should come to top of squash, onion and apple, but not past it. Don't stir. Layer sausage on top. Don't stir.

Cover, cook on LOW for at least 5 hours. Stir and check seasoning about half way through. Correct seasoning if needed.

Half hour before serving, run soup through a blender or food processor. Return to Crock-Pot. Add sherry. Cook 15 minutes more. Stir in half & half or cream. Cook 15 minutes more.

To serve, sprinkle with grated cheddar cheese. Serve with green salad with citrus or vinaigrette dressing.

SOUTHWEST STYLE VARIATION:

Instead of cinnamon and nutmeg, season with 2 tablespoons dried parsley (or 1/4 cup fresh parsley, minced) and 2 tablespoons chipotle seasoning (comes in a grinder). Omit the apple, and pre-sauté the onion with 2 cloves minced garlic.

Submitted by: Kathryn