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Butternut Squash Soup

1 Butternut squash; (2 1/2-pound)
Halved and seeded peeled
And cut into 3/4- to 1-inch cubes
2 c Chopped leeks
(white and light green part only)
2 lg Granny Smith apples
Peeled and cored and diced
29 oz Canned chicken broth
1 c Water
Seasoned salt
Freshly ground white pepper
Chopped fresh parsley or chopped; for garnish
OR chopped scallions; for garnish

In a 5-quart slow cooker, combine the squash, leeks, apples, broth, and water.

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

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.

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.

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