Butternut Squash Soup


  • 2 1/2 pounds butternut squash, halved, seeded, peeled and cubed
  • 2 cups leeks, chopped
  • 2 Granny Smith apples, peeled, cored and diced
  • 2 (14 1/2-oz.) cans chicken broth
  • 1 cup water
  • Seasoned salt and white pepper to taste
  • Garnish: freshly ground nutmeg and sour cream


  1. Combine squash, leeks, apples, broth and water in a 4-quart slow cooker.
  2. Cover and cook on high setting for 4 hours, or until squash and leeks are tender. Carefully purée the hot soup, in 3 or 4 batches, in a food processor or blender until smooth. Add seasoned salt and white pepper. Garnish with nutmeg and sour cream.
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