Savory Butternut Squash and Blue Cheese Soup

Savory Butternut Squash and Blue Cheese Soup

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Put these yummy potatoes and squash in the crockpot and forget about it! This recipe produces a rich golden yellow soup with hints of rosemary and decadent blue cheese.

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Chicago

Time needed

2.5-3 hour cooking

Serving Size / Yield

6-8 servings

Ingredients

  • 3 lbs Butternut Squash
  • 2 Medium Leeks, washed and sliced (use white and light green parts only)
  • 2 Large Potato, chopped into cubes
  • 6 cups Chicken Broth
  • Salt & Pepper
  • Parsley
  • Rosemary
  • Blue Cheese, crumbled

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Directions

Place squash, leeks, potato, chicken broth, parsley, rosemary, salt and pepper into crock pot. Cook for 2.5-3 hours on high heat, until very smooth. Pour into bowls, garnishing with a teaspoon of blue cheese for each bowl.

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