Crockpot Butternut Squash Soup

This recipe is extremely similar to Virginia's here, but just adapted for the Crockpot. 

1.  In a large Crockpot, combine one chopped onion and one chopped tart apple with a bit of water, then add the spices: bouillon, S&P, curry powder, cinnamon, and nutmeg.
2.  Stem, halve, and seed a butternut squash, laying the two halves face down on the other ingredients.
3.  Cook 3-4 hours on low, or until the squash is fork tender.  Scoop out the flesh into the Crockpot, and cook awhile longer until all ingredients are soft.  When cool, purée in batches in a blender, adding fat free half & half, or coconut milk, for creaminess and texture.
4.  Reheat and enjoy.