Butternut Squash Soup

[Guest guest]

Butternut Squash Soup

 

From The Best Slow Cooker Cookbook Ever

 

1 butternut squash (21/2-pounds), halved, seeded, peeled, and cut

into 3/4- to 1-inch cubes

2 cups chopped leeks (white and light green part only)

2 large Granny Smith apples, peeled and cored and diced

29 ounces vegetable broth

1 cup water

Seasoned salt

freshly ground white pepper

Chopped fresh parsley or chopped scallions, for garnish

1. In a 5-quart electric slow cooker, combine the squash, leeks,

apples, broth, and water.

 

2. Cover and cook on the low heat setting 6 to 61/2 hours, or until

the squash and leeks are tender.

 

3. Increase the heat to the high setting. Carefully puree the hot

soup in 3 or 4 batches in a food processor or blender until as smooth

as possible. Return the pureed soup to the slow cooker.

 

4. Season with seasoned salt and white pepper to taste. Cover and

cook on high 1/2 hour longer. Serve hot, garnished with a sprinkling

of parsley or scallions.

 

Makes 6 to 8 servings.