Recipe

Butternut Squash Soup For The Crockpot Recipe

Add Step-by-Step Photos	Deedeec / All my dishes 2 years, 1 month ago A warm, comforting, creamy soup with the nutty, earthy flavors of butternut squash and leeks with a hint of sweetness from apples. Prep:30m Cook:390m Servings:6	Deedeec
	easy crockpot comfort food warm and creamy autumnfare vegitarian

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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. 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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Comments

ambauer 2 years, 1 month ago said:
This sounds yummy! Reminds me of a potato leek soup but the butternut squash aspect sounds really good.

coffeebean53 2 years, 1 month ago said:
This sounds totally awesome. I've bookmarked it to try. I also added it to the winter squash group. Thanks for a great post.

coffeyhouse 2 years, 1 month ago said:
Looking forward to sharing many fantastic recipes with you. This one sounds great! Thank you...

jaeleepoms 2 years, 1 month ago said:
Oooh, gotta try this - love butternut squash! Which is better - cream or yogurt? obviously yogurt better for you healthwise...LOL. Have you tried with pinch of cumin and nutmeg - how'd you think that would be?

deedeec 2 years, 1 month ago said:
Personally, I like the yogurt. You stir it in just before serving. Don't "cook" it in or the yogurt separates and doesn't looks so great. The cream will hold up to cooking. I'm sure nutmeg would go great. I don't know about cumin... Try it and let us know! I've tried variations with curry powders (of which cumin is often an ingredient) and it's great with curry powder.

redlady 2 years, 1 month ago said:
Sounds good

knudsenrick 1 year, 10 months ago said:
I will be trying this. Sounds delicious.

chefbaudri 1 year, 2 months ago said:
"Tis the season for a soup such as this! It sound delightful and our weather is supposed to get chilly next week. This soup will definitely be on our family menu! Thank you!

aseleener 1 year, 1 month ago said:
The recipe never says when to add the marjoram. Do you add at the beginning? Also, has anyone tried it without the apples? Do they make the soup sweet?

deedeec 1 year, 1 month ago said:
Granny Smiths are somewhat tart. It's not an overly sweet soup. It's more savory than sweet although butternuts have a sort of sweetness of their own. But again, it's not a really sweet soup. I can best describe it as earthy. Put the marjoram in during the last hour of cooking. You can put it in at the start but the flavor mutes the longer you cook it.

lagoulue 3 weeks, 3 days ago said:
WOW, this sounds really awesome! After a disappointing summer for farmer's market tomatoes, the fall seems to be shaping up with some beautiful winter squashes. I'm thinking of serving this soup alongside a wonderful mess of greens - kale, chard, spinach, mustard greens, collards - lightly sauteed with garlic and olive oil. Thanks!

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