Squash Sage Soup
2 stalks celery, chopped with leaves
1 medium russet potato, cut into small cubes
1 large onion, chopped
1 leek, chopped
2 cloves garlic, chopped or crushed
3 cups cooked, cubed yellow winter squash (hubbard, butternut)
1/4 cup parsley, chopped
1 Tablespoon fresh sage, or 1 teaspoon dried
1 teaspoon fresh thyme or 1/2 teaspoon dried
Mrs. Dash or pepper to taste
7 cups broth, chicken or vegetable
Put all ingredients into crockpot and cook on high for 1/2 hour. Turn down to low and cook for 6-8 hours. For chunky soup, mash coarsely with potato masher. For smooth soup, cool and puree in blender.
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