Ingredients
The following ingredients have 16 Servings
- 2 large leeks (white parts only, sliced)
- 1 yellow onion (peeled and diced)
- 1 butternut squash (peeled, seeded and cubed)
- 1 medium sweet potato (peeled and cubed)
- 4 medium carrots (peeled and diced)
- 3 stalks celery (sliced)
- 1 apple (peeled, cored, and cubed)
- 4 cups vegetable or chicken stock
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 cup heavy cream (optional)
Instruction
- Put leeks, onion, butternut squash, sweet potato, carrots, celery, and apple in a 5+ quart slow cooker. Pour vegetable or chicken stock over the veggies and season with salt, nutmeg, and pepper.
- Cook on low 6 to 8 hours until vegetables are tender.
- Puree using an immersion blender, or transfer in batches to a blender. Blend until smooth. Stir in heavy cream and serve hot. Freeze any leftovers for later winter enjoyment.
