Slow-Cooker Butternut Squash Soup
1 pound butternut squash, about 2.5
4 tablespoons olive oil, divided
2 medium onions, chopped
2 garlic cloves, smashed, peeled
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 cup heavy cream
Preheat the oven to 400F. Cut the squash in half lengthwise. Scoop out the seeds and stringy pulp. Brush or rub the inside of the squash with 2 tablespoons of olive oil and place cavity-side down on a baking sheet. Bake for 15-20 minutes, or until the squash is tender. When cool enough to handle, peel the squash and chop into pieces and add to the slow-cooker.
While the squash is roasted, heat a large skillet over medium heat and add the remaining tablespoons of olive oil. Add the garlic and cook until lightly browned and fragrant. Remove the garlic form the pan and add the onions, celery, and all of the seasonings, cooking until the vegetables have softened. Deglaze the pan with the broth and stir to combine.