Name: Butternut Squash Soup
Ingredients: 1 Butternut squash; (21/2-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

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Veg02	1	servings

INGREDIENTS

1		Butternut squash; (21/2-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

INSTRUCTIONS

This wonderful, subtle soup has a gorgeous bright golden hue. You'll
be amazed at its creaminess and thickness once the cooked mixture is
pureed
MAKES 6 TO 8 SERVINGS
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.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.

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