Thursday, June 11, 2015

Cream cheese and Butternut Squash soup

Sometimes, you need a crockpot meal. This soup makes quick and easy work of a butternut squash. Make sure you have a large enough one or your soup will be too strong.

2 T butter
1/2 C chopped onion
1 (2 lb.) butternut squash
3 C water
1/2 t marjoram
1/4 t black pepper
1/8 t cayenne pepper
4 chicken-flavor bouillon cubes
1 8 oz. pkg. cream cheese, cubed

Peel and cube the butternut squash, scraping out and discarding the seeds.

Melt the butter in a large skillet over medium heat. Add the onion. Cook until tender, stirring occasionally.

Combine onion and all remaining ingredients except the cream cheese in a slow-cooker. Cover and cook on low for 6-8 hours.

Remove the contents to a blender in batches and process until smooth. Return mixture to slow-cooker.

Add the cream cheese. Cover; cook on low an additional 30 minutes or until cheese is melted. Stir with a wire whisk until smooth.

Pour into bowls and serve with bread or crackers!



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