butternut squash soup

(1 rating)

No Image

review

Recipe by

Gayle Miraldi

@gmiraldi1

Lorain, OH

This recipe is based on using a slow cooker. Can also make on stove top. This squash is tough to peel so you can also take squash, cut in half, de-seed, and place cut side down in pan with about 1/2-1" water, cover and bake in oven util fork tender. Scoop out and place in pot on stove with other ingredients.

►

(1 rating)

yield 4 -6

cook time 9 Hr

Ingredients For butternut squash soup

2 Tbsp

margarine or butter
2 c

water
1 md

onion - chopped (about 1/2 c)
2 lb

butternut squash - peeled, seeded and cubed
1/4 tsp

ground black pepper
1/2 tsp

dried marjoram leaves
4

bouillon cubes
1/8 tsp

cayenne pepper
8 oz

cream cheese, cubed
1 lb

bag frozen mixed vegetables bites
1/4 tsp

cinnamon
1 dash

fresh nutmeg
fresh ginger to taste

How To Make butternut squash soup

1
In 10" skillet, melt butter over medium heat. Add onion stirring occasionally until crisp-tender. Transfer to 3-1/2 to 4 qt slow cooker.

2
Add all ingredients to slow cooker except cream cheese and frozen vegetables. Cover and simmer until squash is tender. (approx 6-8 hrs)
3
Ladle small amounts of soup into a blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker.
4
Add cream cheese cubes to slow cooker, cover and simmer on low heat about 30 minutes until cheese is melted. Occasionally stir with wire whisk until smooth. Add frozen vegetables and heat until vegetables are heated.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

butternut squash soup

Ingredients For butternut squash soup

How To Make butternut squash soup

Categories & Tags for Butternut Squash Soup: