Recipe: Butternut Squash Soup

Was it soup? If this isn't it, what was it? Pasta, casserole, etc.

Butternut Squash Soup

1 butternut squash (2 1/2-pounds), 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 and cored and diced
29 ounces vegetable broth
1 cup water
Seasoned salt
freshly ground white pepper
Chopped fresh parsley or chopped scallions, for garnish

In a 5-quart electric slow cooker, combine the squash, leeks, apples, broth, and water.

Cover and cook on the low heat setting 6 to 61/2 hours, or until the squash and leeks are tender.

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.

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.

Makes 6 to 8 servings.
This is from: The Best Slow Cooker Cookbook Ever