This post appears in Make Meal Magic

Prep Time: 20 minutes Cook Time: 3 hours Makes: 8 servings

Simple and seasonal, this recipe is effortless and is destined to become a family favorite!

Ingredients:

2 pounds butternut squash, peeled and cut into ½ inch pieces
2 large leeks, white and tender green parts, coarsely chopped
4 cups chicken stock
2 cloves garlic, peeled
1-3 teaspoons curry powder (to taste)
2 fresh thyme sprigs
2/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon white pepper (optional)

Prep:

1. LINE your 5- to 6-quart slow cooker with a Reynolds^® Slow Cooker Liner.
2. ADD butternut squash, leeks, chicken stock, garlic, curry powder, and thyme to your lined slow cooker.

Cook:

1. PLACE lid on slow cooker and cook for 3 hours on high or 4 to 5 hours on low, or until squash is tender.
2. REMOVE thyme stems and throw away.
3. PLACE one-third to one-half of mixture at a time in a blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker. (Skip this step if you prefer soup to have a chunky consistency.)
4. STIR in sour cream and butter. Season with salt and pepper. Cover and keep warm on low.

Reynolds Kitchen Tip: Using a slow cooker liner offers easy cleanup with no soaking or scrubbing.

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