Photo updated September 2012
I am finally getting out the Christmas decorations today. I know, I know – it’s already the 6th of December. Some people have theirs up right after Halloween, and I’ve waited until the 2nd week of December! The biggest reason is that I have been having a hard time dragging my pregnant belly out to the garage to dig for the boxes. The second reason is that we buy a fresh tree every year, and we are getting our tree tonight – hopefully – and really, it’s not decorated until you have a tree! I’m super excited, though, and can’t wait for it to feel like Christmas in my house.
One thing it has been feeling like around here is winter. The snow has finally melted off the ground in the last couple days, but it is still nice and cold outside. And when it gets cold, I always find myself gravitating towards soup! I’ve actually made this twice in the last month, I liked it so much. The first time was for a church lunch, and I got tons of compliments on it. Right before I took it, I tasted it, and almost decided to just stay home with it – me and my spoon!! But I did take it, and it was completely emptied. I needed a bowl of it to myself, so I made it the next week for us to enjoy at home. This is seriously delicious. Maybe my favorite soup of the winter this year – and the winter has just started!!
Creamy Butternut Squash Soup
A butternut squash soup is cooked slowly in the slow cooker, with cream cheese added at the end for a creamy finish.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 (2-lb.) butternut squash, peeled and cubed
- 2 cups water
- 1/2 teaspoon dried thyme
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon cayenne pepper
- 4 chicken-flavor bullion cubes
- 1 (8-oz) package cream cheese, cubed
- Melt the butter in a skillet. Add the onion and cook until translucent, stirring occasionally.
- In a 3 1/2 – 4-quart slow cooker, combine the onion and all remaining ingredients except the cream cheese.
- Cook on low for 6 to 8 hours.
- About 40 minutes before serving, place about 1/3 of the mixture at a time in a food processor or blender and blend on high speed until smooth. Return the mixture to the slow cooker.
- Add the cubed cream cheese and stir. Cover and cook on low an additional 25 to 30 minutes or until the cheese is melted, stirring with a whisk until smooth.
- adapted from Pillsbury Slow Cooker Recipes