Monday, December 3, 2012

Slow Cooker Creamy Butternut Squash Soup

It's been pretty mild for Winter in North Iowa, but there is still a chill in the air and frost on the windows in the mornig. 
I still have 4 big, beautiful Butternut squash I bought from a farmer's market this Fall. Our winter squash didn't produce at all this year with no rain. 
My whole family loves winter squash, baked, steamed or made into soup. It's all good. 
I recently attempted to make a soup in the slow cooker and it was GREAT!!
Same prep, but so welcoming to come home after a long day and have a delcious dinner already made and waiting. 

Slow Cooker Creamy, Butternut
 Squash Soup     

1 2-4# Butternut or other winter squash, peeled, cored and cut into 1 " inch cubes. (I used  a 4 lb. squash here)
1 med. Onion-diced 
1 tbsn butter or Oil
4 cups of water or low sodioum chicken broth 
2 cups of water
1 tsp Thyme
1/2 tsp Sage
1 Bay leave (opt.)
4 oz. Cream cheese
Salt & Pepper, to taste

  1. In a small saute pan, heat butter or oil and lightly saute diced onion 6-8 minutes, until translucent. 
  2. Meanwhile place squash, broth, water, and herbs in Slow cooker. Add onions that have been sauteed. Cover and cook on low 6-8 hours or on High for 3-4 hrs. 
  3. Remove Bay leaf if using and using a stick blender puree soup to desired smoothness ( I like mine SMOOTH!). If you use a blender, be sure to blend in batches and vent the lid-this is HOT!!
  4. Add in Cream cheese and blend that as well. Season to taste with salt and pepper.  
**Leftovers are delicious, and can be stored chilled or frozen. This is delicious served over pasta as well.