Monday, October 27, 2008

This recipe is my own creation. I've made it with both pumpkin and butternut squash, and it's excellent. It's especially good when garnished with toasted pecans or crumbled bacon. If you don't want to use a slow cooker, you can just cook the veggies in a large saucepan for about 20-30 minutes.

My husband said that he thought squash soup would be "just OK," but after he tasted this, he was hooked! Now he asks me to make it all the time!

1 small onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 tablespoons butter or margarine
2 medium potatoes, peeled and cubed
6 cups peeled and cubed winter squash (pumpkin, butternut, or acorn)
3 cups water
4 tsp chicken bouillon
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
1/8 tsp cinnamon
1/8 tsp nutmeg
1/4 cup brown sugar
4 ounces cream cheese, cubed (this is plenty for us, but you can use a full 8 ounces if you want a richer soup)
Toasted pecans for garnish

1. Saute onion, celery and carrot in butter until tender. Transfer to slow cooker.
2.Stir in all other ingredients, except for cream cheese and toasted pecans. Cook on medium setting for 4-6 hours, until vegetables are very tender.
3. Puree in small batches in blender, until smooth and creamy.
4. Transfer to saucepan. Stir in cream cheese over medium heat until melted, and soup is heated through. Do not allow to boil. Serve hot, with toasted pecans on top.



Redneck Belle said...

Can you just return the soup to the slow cooker to heat back up after blending?