Sunday, November 14, 2010

Butternut Squash Soup

**I promise this is not a "sweet" soup. It has a kick to it!!**

2 T butter
1 Medium onion, diced
1 Butternut squash - peeled, seeded, cubed
2 c. water
1/2 tsp marjoram leaves
1/4 tsp pepper
1/8 tsp cayenne pepper
4 chicken bullion cubes
1 (8oz) cream cheese, cubed

1. Saute butter and onion.
2. Place everything in crock pot EXCEPT cream cheese. Cook on low 6-8 hours.
3. Remove from crock pot and puree in blender. (May have to do in thirds)
4. Place back into crock pot. Add cubed cream cheese.
5. Cook for another 30 minutes or until cream cheese has melted, stirring occasionally.
6. Top with sour cream.

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