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Butternut Squash Soup

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  Butternut squash 2 1⁄2 Pound, halved, seeded, peeled, and cut into 3/4- to 1-inch cubes (1 Piece)
  Chopped leeks 2 Cup (32 tbs) (White And Light Green Part Only)
  Granny smith apples 2 Large, peeled, cored, and diced
  Canned chicken broth 29 Ounce (Two 14.5 Ounce Can)
  Water 1 Cup (16 tbs)
  Ground white pepper To Taste
  Seasoned salt To Taste
  Chopped parsley/Chopped scallions 2 Tablespoon (For Garnishing)

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.

Recipe Summary

Slow Cooked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 920 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 655.6 mg27.3%

Total Carbohydrates 213 g71%

Dietary Fiber 36.9 g147.5%

Sugars 66.3 g

Protein 31 g62.9%

Vitamin A 2520.9% Vitamin C 499.4%

Calcium 72.6% Iron 85.6%

*Based on a 2000 Calorie diet

Butternut Squash Soup Recipe