Butternut Squash Soup Recipe
Ingredients
| 1 (2!/2-pound) butternut squash, halved, seeded, peeled, and cut into 3/4- to 1-inch cubes | ||
| Chopped | 2 Cup (16 tbs) | |
| Granny smith apples | 2 Large, peeled | |
| Chicken broth | 2 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Seasoned salt and freshly ground white pepper | ||
| Chopped fresh parsley or chopped scallions, for garnish | ||
Directions
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 6 1/2 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.
2. Cover and cook on the low heat setting 6 to 6 1/2 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.
Chef
