1. In a 5 quart electric slow cooker, combine the squash, leeks, apples, broth, and water.
2. Cover and cook on Low for 6 to 7 hours or until the sqush and leeks are very tender. You can speed up to 3-4 hours on High. Add Marjoram after 5-6 hours on low or 2-3 on High.
3. Using a mixing wand, puree the soup in the slow cooker until a smooth uniform texture. Turn on High for another 1/2 hour.
4. Serve hot with a dolop of cream or yogurt swirled into soup on top and garnish with a sprig of parsley or sprinkle with chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	123.53 Kcal (517 kJ)
Calories from fat	12.82 Kcal
		% Daily Value*
Total Fat	1.42g	2%
Cholesterol	8.51mg	3%
Sodium	20.97mg	1%
Potassium	737.92mg	16%
Total Carbs	26.89g	9%
Sugars	4.97g	20%
Dietary Fiber	4.41g	18%
Protein	4.2g	8%
Vitamin C	43.6mg	73%
Vitamin A	1.9mg	63%
Iron	2.7mg	15%
Calcium	115.2mg	12%

Amount Per 100 g
Calories	46.15 Kcal (193 kJ)
Calories from fat	4.79 Kcal
		% Daily Value*
Total Fat	0.53g	2%
Cholesterol	3.18mg	3%
Sodium	7.84mg	1%
Potassium	275.68mg	16%
Total Carbs	10.05g	9%
Sugars	1.86g	20%
Dietary Fiber	1.65g	18%
Protein	1.57g	8%
Vitamin C	16.3mg	73%
Vitamin A	0.7mg	63%
Iron	1mg	15%
Calcium	43mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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