Crock Pot Butternut Squash Soup |
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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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Soul satisfying, warming, easy and very creamy. This can also be made in a soup pot if you don't want to slow cook. Ingredients:
2 tbl butter or 1 each evoo and butter |
1 medium onion chopped (1/2 cup) |
2 lbs butternut squash peeled and cubed |
2 cups of water |
1/2 tsp marjoram or sage |
1/4 tsp salt |
1/8 tsp cayenne |
4 chicken bouillon cubes |
1 8 ounce pkg of cream cheese |
Directions:
1. Melt butter in 10 skillet over medium. Cook onion until tender
2. Mix onion and remaining ingredients except cream cheese in a 3 1/2 to 4 Qt slow cooker
3. Cover and cook on low 6-8 hours or until squash is tender
4. Using a blender, blend 1/3 to 1/2 of the mixture at a time on high until smooth
5. Return to slow cooker; stir in cream cheese.
6. Cover and cook about 30 minutes or until cheese is melted, stirring with a whisk until smooth
7. Serve with a dollop of sour cream or Creme Fraiche
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