Dear Just Be: I know next week is March, but we aren't out of winter yet! Any yummy soup recipes you can share?

Yes, if you've lived in Colorado for any amount of time, you know that March can be one of our snowiest months. With that said, we have a great and easy crock pot soup recipe to keep away the chills at night that still lay ahead for the next month.

Butternut Squash and Apple Soup

INGREDIENTS:
3 Packages (12 ounces each) frozen cooked winter squash, thawed & drained OR about 4 1/2 cups mashed cooked butternut squash.

2 Cans (14.5 oz each) chicken broth

1 Medium Golden delicious apple - peeled, cored & chopped

2 Tablespoons minced onion

1 Tablespoon packed brown sugar

1 Teaspoon minced fresh sage or 1/2 teaspoon ground sage

1/4 Teaspoon ground ginger

1/2 Cup whipping cream or half-and-half

PROCESS:
1. Combine squash, broth, apple, onion, brown sugar, sage and ginger in crock pot.
2. Cover; cook on LOW about 6 hours or on HIGH for about 3 hours - until squash is tender.
3. Puree soup in food processor or blender. Stir in cream before serving.

Makes 6-8 servings.
Note: For thicker soup, use only 3 cups of chicken broth.