• 1 butternut squash, peeled, seeded and diced
  • 2 c. leeks, sliced
  • 2 apples, peeled, cored and diced
  • 29 oz. chicken broth, canned
  • 1 c. water
  • salt and pepper
  • 1/4 tsp. red pepper flakes

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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 into slow cooker.
  2. Cover. Cook on Low for 6-6 ½ hours or on High 3-4 hours.
  3. Puree soup in food processor or a mixing wand.
  4. After pureeing soup, cook on High for an additional 30 minutes.

Happy Crocking!

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XOXO
Jenn

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