Butternut Squash Soup
By
Gayle Miraldi
@gmiraldi1
1
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.
Ingredients
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2 Tbspmargarine or butter
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2 cwater
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1 mediumonion - chopped (about 1/2 c)
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2 lbbutternut squash - peeled, seeded and cubed
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1/4 tspground black pepper
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1/2 tspdried marjoram leaves
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4bouillon cubes
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1/8 tspcayenne pepper
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8 ozcream cheese, cubed
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1 lbbag frozen mixed vegetables bites
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1/4 tspcinnamon
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1 dash(es)fresh nutmeg
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·fresh ginger to taste
How to Make Butternut Squash Soup
- 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.
- Add all ingredients to slow cooker except cream cheese and frozen vegetables. Cover and simmer until squash is tender. (approx 6-8 hrs)
- Ladle small amounts of soup into a blender or food processor. Cover and blend on high speed until smooth.
Return mixture to slow cooker. - 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.
About Butternut Squash Soup
Course/Dish: Vegetable Soup
Other Tag: Healthy
