Monday, September 1, 2008

Butternut Squash Soup

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.)

5 comments:

Jenifer said...

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.

bren j. said...

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!

Lynne's Somewhat Invented Life said...

Mmm, this sounds delicious. Thanks.

Leslie said...

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.

Geri said...

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.!