Butternut Squash Soup

Name: Butternut Squash Soup
Cook time: 9 h
Total time: 9 h
Yield: 4-6
Ingredients: 2 Tbsp margarine or butter; 2 c water; 1 medium 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(es) fresh nutmeg; fresh ginger to taste

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By Gayle Miraldi
@gmiraldi1

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

4-6

Cook:

9 Hr

Ingredients

2 Tbsp

margarine or butter
2 c

water
1 medium

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(es)

fresh nutmeg
·

fresh ginger to taste
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How to Make Butternut Squash Soup

Step-by-Step

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.

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