Butternut Squash Slow Cooker Soup

Add Butternut Squash (1), Carrot (1), Granny Smith Apple (1), Onion (1), Garlic (2 cloves) to the slow cooker, then add Vegetable Stock (2 cups), Salt (as needed), Ground Cinnamon (as needed), Bay Leaves (4), Ground Nutmeg (as needed), and Paprika (as needed) and give it a little mix.

Next pop the lid on and switch to low. Cook for 6-8 hours, until the butternut squash is tender enough to mash with a fork.