2½ pound butternut squash, peeled, halved, seeded and cut into ¾- to 1-inch cubes
2 cups chopped leeks (white and light green part only)
2 large Granny Smith apples, peeled, cored and diced
2 14½ cans chicken broth
1 cup water
Seasoned salt and freshly ground white pepper
Chopped fresh parsley or chopped scallions, for garnish
In a slow cooker, combine squash, leeks, apples, broth, and water. Cover and cook on Low for 6 to 6½ hours or until the squash and leeks are tender. Increase the heat to High. Carefully puree the hot soup in 3 or 4 batches in a food processor or blender until as smooth as possible. Return to the slow cooker. Season with seasoned salt and white pepper to taste. Cover and cook on High 30 minutes longer. Serve hot, garnished with parsley or scallions.