• 1 Large Butternut Squash, peeled, seeded and diced
  • 2 Large Leeks, washed & sliced
  • 2 Large Apples, peeled, cored and diced
  • 1 T. Freshly Grated Ginger
  • 1/2 tsp. Cinnamon
  • 32 oz. Chicken Broth
  • 3/4 c. Water
  • Salt & Pepper
  • 1/4 tsp. Crushed Red Pepper (optional)

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The PERFECT Fall soup would be Slow Cooker Butternut Squash Soup, and you and/or your guests will love it!

  1. Add all ingredients except cinnamon into a 6-Quart Slow Cooker.
  2. Cover. Cook on Low for 6-7 Hours.
  3. Use a hand blender to puree soup to your liking.  (If you don’t have one, puree in small batches in a blender.)
  4. Stir Cinnamon into soup and cook for 30 minutes longer on Low.

Happy Crocking!

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XOXO
Jenn

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