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Recipe of the Week

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Visit this page each week and find a FREE recipe from our Cookbook of the Week!

This week's recipe is from Weeknight Slow Cooker. Click on the cookbook to read more about it and get a sneak peek inside!
Slow-Cooker Butternut Soup

Submitted by: Jill Valentine from Jackson, TN
2-1/2 lbs. butternut squash, halved, seeded, peeled and cubed
2 c. leeks, chopped
2 Granny Smith apples, peeled, cored and diced
2 14-1/2 oz. cans chicken broth
1 c. water
seasoned salt and white pepper to taste
Garnish: freshly ground nutmeg, sour cream

Combine squash, leeks, apples, broth and water in a 4-quart slow cooker. Cover and cook on high setting for 4 hours or until squash and leeks are tender. Carefully puree the hot soup, in 3 or 4 batches, in a food processor or blender until smooth. Add seasoned salt and white pepper. Garnish with nutmeg and sour cream. Serves 8.

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