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Butternut Squash Soup

Main Dish • Soup, Vegetable
Source: Friend - Grant Grossbier

Ingredients

  • 2-2.5 lb butternut squash
  • 2 cups chicken broth
  • 1 tsp dried marjoram leaves
  • 1 tsp black pepper
  • 2 Tbsp butter
  • 1 med. chopped onion

Directions

  • 1. Cook onions in butter until tender
  • 2. Peel and cube the squash while the onions cook
  • 3a. Put all the ingredients into a slow cooker for 6/8 hours on Hi/Low respectively.
  • 3b. If a slow cooker isn't available, put all the ingredients into a Dutch oven for 6-8 hours depending on temperature. Low ~190F for 8 hours or High ~300F for 6 hours.
  • 4. Put everything into a blender and blend
  • 5. Mix in 8oz of cubed cream cheese, stirring and cooking on the stove for 30 minutes on low-med

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