| 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
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