Sunday, December 16, 2012
Crockpot Butternut Squash Soup
If you're anything like me, you consider winter season soup season. I make soup a couple times a week around here to keep my family eating veggies and keep our food costs low (soups are cheap!)
I have to admit that I am not a big butternut squash eater nor do I like most renditions of it. I don't care for that overly sweet taste this soup sometimes has and set out to make a recipe of my own that we would actually eat...that meant no coconut milk!
So here is my rendition of a classic -perfect for this holiday or winter season and there were no leftovers...always a sure sign of success!
Butternut Squash Soup
2 tbsp butter
1 medium Onion chopped
1 stalk celery chopped
1 medium carrot chopped
2 medium potatoes chopped
1 medium butternut squash, peeled, seeded and cubed
1 (32 fluid ounce) chicken stock
1tbsp roasted ground ginger
8 ounces cream cheese
salt and freshly ground pepper to taste
1. Brown the onion in the butter.
2. Add all chopped ingredients into crockpot, including browned onion.
Cover veggies with chicken stock (it took all 32 ounces for mine).
Add some salt and pepper...but save most of the seasoning for later.
3. Cook on low for 6-8 hours in crockpot or until veggies are very soft.
4. Blend veggies in blender with stock juices until puree consistency. It took multiple blenderfuls for mine. Add cream cheese into last blend and blend until combined well.
Add back into crockpot and stir. Change mode on crockpot to keep warm.
Soup should be creamy.
5. Add cinnamon, ginger, sugar, salt and pepper...to taste. Adding a good amount of pepper gives the soup a great flavor-semi sweet butternut squash flavor on first taste with peppery finish.
This soup should have a sweetness but not over done.
Garnish with cilantro! (I also added a dash of milk to mine upon serving!)