Peel, de-seed, then chop a medium sized butternut squash.
Add a container of veggie broth, a carrot, 2 celery stalks, 2 apples and 1 pear.
Add: cinnamon, garlic, allspice, nutmeg, and cayenne.
Slow cook on LOW for 3.5 hours.
Blenderize (either in a traditional blender or stick-blender).
Serve with yogurt, walnuts and cinnamon!