Butternut Squash Soup (Recipe)

This wonderful, subtle soup has a gorgeous bright golden hue.  You'll amazed at its creaminess and thickness once the cooked mixture is pureed

Ingredients

1 (2 1/2 pound) butternut squash, halved, seeded, peeled, and cut into 3/4 to 1 inch cubes

2 cups chopped leeks (white and light green part only)

2 large Granny Smith apples, peeled, cored, and diced

2 (14 1/2 ounce) cans chicken broth

1 cup water  

Seasoned salt and freshly ground white pepper

Chopped fresh parsley or chopped scallions, for garnish

Steps

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.  Serve hot, garnished with a sprinkling of parsley or scallions.