Nothing says “I love winter!” like a hearty butternut squash soup, simmered for six hours on low while you go out for a walk, take a coffee/tea break at a local cafe and chat with friends. If you just so happen to mention what is simmering at home, they may want to join you for dinner, to extend the conversation.

Serves 6      Prep Time 15min     Cook Time 6 hours


  • 2 1/2 lbs. butternut squash, peeled, seeded and diced

  • 2 cups leeks, chopped

  • 2 Granny Smith apples, peeled, cored and diced

  • 3 1/2 cups chicken or vegetable broth

  • 1 cup water

  • 1 tsp. ground marjoram

  • Salt and white pepper to taste

  • Fresh parsley, finely chopped


  1. Combine squash, leeks, apples, broth and water in the slow cooker. Cook on low for 6 to 7 hours.

  2. Once 5 hours have passed, add the ground marjoram. Continue cooking for an hour or two, until everything is tender.

  3. Once cooked, use a hand blender to puree.

  4. Return to slow cooker and cook on high for another 30 minutes; then serve and enjoy!