This is one of my favorite soups for fall and winter. It is filled with all my favorite fall harvest vegetables. This recipe makes quite a lot of soup, an entire slow cooker full in fact. You’ll need to be sure to use at least a 5 quart slow cooker for this recipe. This soup freezes incredibly well and we can get several meals out of one batch. You can keep this soup completely clean, healthy, and low calorie by skipping on the cream, but I find the cream adds a nice body and texture to the soup. Even with the cream, you are looking at way less than 100 calories per cup of soup. Healthy soups can taste amazing too!
Prep Time: 15 minutes
Cooking Time: 25 minutes
Yield: about 16 cups
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)
1. 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.
2. Cook on low 6 to 8 hours until vegetables are tender.
3. 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.