Butternut Squash Soup ...With Apple and Sage

Squash calls my name every fall. Even though they're a pain to cut (how do you people carve pumpkins so well?!) and some can be funny looking (look at that butternut squash...yes, I am a child), they're just so delicious that I can't resist them! Soups are my favorite to make on Sundays because they cook all day and you can eat them all week. I put my two favorite fall treats to good use this past weekend and the outcome was a delicious soup.

2 small butternut squash, peeled and diced

3 small apples, cored and diced

1.5 cups mirepoix (mixture of diced onions, carrots, celery)

3 T olive oil

3.5 cups vegetable broth

handful of fresh sage leaves, torn

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cayenne (depending upon your love of spiciness)

salt and pepper to taste

Add all ingredients to crockpot and cook on high for 5 hours, until soft. Put ingredients in blender and puree. Serve hot with crusty bread.