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1
Place a large saute pan over medium-high heat and add the butter.
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2
Add the onion and celery and saute for about 5 minutes, until softened.
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3
Place the squash and apple in the slow cooker.
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4
Add the onion and celery and the stock.
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5
Cover and cook on low for about 6 hours, until the squash and apples are quite tender.
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6
Combine the cinnamon, cloves, and allspice in a coffee mill or using a mortar and pestle and grind to a coarse powder.
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7
Half an hour before serving, add the spices to the cooker.
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8
Using a handheld blender, carefully puree the soup until smooth.
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9
Season to taste with salt and pepper.
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10
Ladle into bowls and serve warm, garnished with the chives and a dollop of sour cream.
