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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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