Silky Butternut Squash Soup

Silky Butternut Squash Soup

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You don't have to be a vegetarian to enjoy this thick soup. The pungent blue cheese adds a nice kick to the otherwise smooth, and delicious flavor of the squash.

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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 Potatoes
  • 6 cups Chicken Broth
  • Salt & Pepper
  • Parsley
  • Rosemary
  • Thyme
  • 2 cups Blue Cheese, crumbled

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Directions

Chop potatoes and butternut squash into chunks. Place squash, potatoes and the rest of the ingredients into a crockpot and cook for 2.5-3 hours on high heat, until very smooth.

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