This is a slow-cooker recipe, which makes it doubly lovely.
Brown one chopped onion in some butter.
Into your slow cooker, add:
- the browned onion
1 butternut squash (a 2 pounder, about), peeled and cubed and good luck with that part.
2 cups chicken broth. Or vegetable broth. Your call.
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp ground red pepper
Cover and cook on the low setting for 6 to 8 hours.
About 40 minutes before serving, puree 1/3 of the soup in your blender until it's smooth and goopy and return it to the slow cooker. BE CAREFUL DOING THIS PART - you don't want to get hit in the face by wet squash whipping around in a blender. Not that I've done that.
Now add a cubed 8 oz. package of cream cheese.
Let it cook for another 25-30 minutes until the cheese is melted and stir it with a wire whisk until it's smooth.
(and I am throwing in a chopped peeled apple and a sprinkle of ground ginger, but this is the basic recipe.)
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5 comments:
This looks awesome. I am definitely trying it...soup is one food that doesn't make me sick. Things are better though, but soup always makes me feel better.
And I thank you. We'll be heading to the Farmer's Market on Saturday and will be getting some butternut squash. This looks delicious!
Mmm, this sounds delicious. Thanks.
Yum. I have a big squash just waiting for its big day, and I've been looking for the right soup recipe. I appreciate the honesty re: the peeling and cubing. That would be the reason that the squash has been waiting so long.
I love butternut squash soup. I'll have to pick up a squash next time I'm at the farmer's market.
Thanks for the recipe.!
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