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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