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