.Fall Dinner: Slow Cooker Butternut Squash Soup
When the weather gets colder, there is no better comfort food than a nice, warming soup. Using seasonal ingredients and the convenience of a slow cooker everyone can prepare this easy Butternut Squash Soup Recipe to close any weekday.
Fall Dinner: Slow Cooker Butternut Squash Soup
Image via: Martha Stewart
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Fall Dinner: Slow Cooker Butternut Squash Soup
Ingredients
2 lb butternut squash
2 tbsp butter
1 onion
2 cups chicken stock
8 oz cream cheese
half teaspoon dried basil leaves
black pepper, grounded, to taste
red cayenne pepper, grounded, to taste
salt, to taste
Image via: BHG
Directions
Peel and cube the butternut squash and set aside. Chop the onion into small pieces and set aside.
Melt the butter in a skillet and add the chopped onion. Let it cook until its tender, stirring from time to time.
Place all the ingredients except for the cream cheese together with the cooked onion in a 3 – to 4- quart slow cooker. Mix the ingredients together. Cover and cook the soup for 6 – 8 hr on low heat.
Blend the ingredients in a blender or a food processor, but make sure to not overfill it. It is better to blend a small amount of ingredients at a time. Blend the ingredients until they become smooth. Pour the soup again into the slow cooker and stir in the cream cheese. Cover and cook the soup for about 30 minutes until the cheese is melted. To keep the smooth consistency, stir the soup with a whisk.
This Fall Dinner Recipe is great for colder weather and you can alter many things to give it a different twist. To make it vegetarian, replace the chicken stock with vegetable stock. Also, try adding a little nutmeg and just a hint of cinnamon to the soup. Another great idea is to add some cubed carrots or apples, increasing, if necessary, the amount of water or stock. To give it the finishing touch, add to each plate before serving a tablespoon of Greek yoghurt or sour cream, roasted bacon, croutons or toasted pumpkin seeds.
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