This recipe is one of my family’s favourites. So much so that they insist that I make it every year for Thanksgiving dinner, and I must make enough to share any other time I make it.
I first tried this soup at a friend of the familys’ place and fell in love instantly. For several years after that I made it exactly as her recipe instructed, as I was scared to mess it up. But as time passed my natural tendencies started to take over and I slowly started to make adjustments to the recipe until you have the recipe I use today. These changes have been made over time, and have not been noticed by my family (which is not always an easy feat as my nephew, Mr. I is a foodie in training and the most likely to pick up on any changes).
- 1 Lg Butternut Squash, Peeled and cut into bite size pieces
- 2 Carrots, sliced
- 2 Parsnips, sliced
- 1 Onion, chopped
- 1 Apple, chopped
- 1 Bay Leaf
- Freshly Ground Black Pepper
- 8 Cups Homemade Salt Free Broth
- 8 oz. Brie Cheese
- Combine all ingredients in crock pot, except the Brie
- Cook on low for 8 to 10 hours
- Remove bay leaf and puree
- Cut Brie into 1/2 inch pieces and stir into soup, serve immediately.
- I often use my potato masher to puree the soup as I find it easier than pureeing it. This does however give a slightly chunkier consistency.
I’ll be parting with the lovely hosts of these really great parties (or for a break down by date and time please go to my party page):