butternut squash soup
(1 RATING)
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.
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prep time
cook time
9 Hr
method
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yield
4 -6
Ingredients
- 2 tablespoons margarine or butter
- 2 cups water
- 1 medium onion - chopped (about 1/2 c)
- 2 pounds butternut squash - peeled, seeded and cubed
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried marjoram leaves
- 4 bouillon cubes
- 1/8 teaspoon cayenne pepper
- 8 ounces cream cheese, cubed
- 1 pound bag frozen mixed vegetables bites
- 1/4 teaspoon cinnamon
- 1 dash fresh nutmeg
- fresh ginger to taste
How To Make butternut squash soup
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Step 1In 10" skillet, melt butter over medium heat. Add onion stirring occasionally until crisp-tender. Transfer to 3-1/2 to 4 qt slow cooker.
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Step 2Add all ingredients to slow cooker except cream cheese and frozen vegetables. Cover and simmer until squash is tender. (approx 6-8 hrs)
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Step 3Ladle small amounts of soup into a blender or food processor. Cover and blend on high speed until smooth. Return mixture to slow cooker.
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Step 4Add 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Tag:
#Healthy
Category:
Vegetable Soup
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