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How to make it

  • 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.

Reviews & Comments 15

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  • deedeec 3 years ago
    Good tip Vasthy32. Thanks!
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    " It was good "
    Vasthy32 ate it and said...
    Soooo good!! Tip: Boil Squash for 4 min before peeling. Otherwise you may lose a limb : )
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  • laurenhelen 6 years ago
    I was looking for something that I could prepare tonight to throw into the crockpot tomorrow before I head to school, and this looks perfect! Especially since we have so much snow now (:
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  • deedeec 7 years ago
    I'm glad you enjoyed! It's an awesome comfort food dish. I love it on cold wintery days.
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  • drl09 7 years ago
    made this for dinner tonight and it's really good! had everything on hand except for marjoram, so instead i used nutmeg and cumin.
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  • lagoulue 7 years ago
    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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  • deedeec 8 years ago
    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.
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  • aseleener 8 years ago
    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?
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  • chefbaudri 8 years ago
    "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!
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  • knudsenrick 9 years ago
    I will be trying this. Sounds delicious.
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  • redlady 9 years ago
    sounds good
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  • deedeec 9 years ago
    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.
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  • jaeleepoms 9 years ago
    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?
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  • coffeyhouse 9 years ago
    Looking forward to sharing many fantastic recipes with you. This one sounds great! Thank you...
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  • coffeebean53 9 years ago
    This sounds totally awesome. I've bookmarked it to try. I also added it to the winter squash group. Thanks for a great post.
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  • ambauer 9 years ago
    This sounds yummy! Reminds me of a potato leek soup but the butternut squash aspect sounds really good.
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