My toughest critics

My toughest critics

Sunday, September 9, 2012

Butternut Squash Soup

Well, our Butternut Squash in our garden has taken off so I have been searching for recipes for Squash.  I also was able to use the onion from the garden.  The soup was really good.  I love love soup (especially when pregnant for some reason) and this did not let me down.  The flavor was fantastic.  I followed the recipe exactly.  Perfecto soup for fall!

                                                                                          
2 tablespoons butter or margarine
1   medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water 
                                                                                                                                          
1/2 teaspoon dried marjoram leaves                                           
                                                                                                                                           
1/4  teaspoon ground black pepper 
                                                                                                                                           
1/8  teaspoon ground red pepper 
                                                                                                                                          
4   chicken bouillon cubes                                          
                                                                                                                                          
1  package 8 ounce cream cheese cubed                                          
         
  • 1 In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
  • 2In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
  • 3 Cover; cook on Low heat setting 6 to 8 hours.
  • 4 In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
from good old Betty Crocker!

No comments:

Post a Comment