Butternut Squash Soup
|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.