Add the sliced onions to a slow cooker and drizzle with olive oil.
Set the cooker to HIGH and put on the lid.
Cook on HIGH for 5 hours, stirring on occasion.
Remove the lid and continue cooking for 2-3 hours or until the onions are nicely caramelized.
Remove and use immediately into the soup recipe or cool and place in the fridge or freezer to use later.
Roasted Butternut Squash Soup
Preheat oven to 425.
Add the cubed squash to a bowl and toss with a bit of olive oil and salt and pepper.
Pour onto parchment lined baking sheets in a single layer and roast for 20 minutes or until fork tender.
In a large soup pot, add the roasted squash and the onions and about 2 cups of broth.
Using the immersion blender, puree until smooth...it will be THICK!
Continue adding broth until it is to YOUR desired consistency.
Add the seasonings of your choice and serve or cool and enjoy later!
Notes
I used Penzeys Northwoods seasoning, a bit of smoked Spanish paprika, some roasted garlic and bit of curry. They all blended beautifully, not one standing out more than another.You could also add cream, half and half or coconut milk too!Be creative and have fun with this recipe!