Butternut Squash Soup For The Crockpot |
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Prep Time: 0 Minutes Cook Time: 390 Minutes |
Ready In: 390 Minutes Servings: 6 |
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A warm, comforting, creamy soup with the nutty, earthy flavors of butternut squash and leeks with a hint of sweetness from apples. Ingredients:
2 1/2 pounds butternut squash, peeled, seeded, cubed 1 size (about 1 medium squash) |
2 cups leeks, chopped (whites and light green only) |
2 large granny smith apples, peeled, cored, diced |
2 (14.5 oz) cans chicken or vegitable broth |
1 cup water |
1 tsp marjoram, ground |
salt to taste |
heavy cream or plain yogurt (optional) |
white pepper to taste |
parsley or scallion for garnish |
Directions:
1. 1. In a 5 quart electric slow cooker, combine the squash, leeks, apples, broth, and water.
2. 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. 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. 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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