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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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The golden color, smooth and creamy texture and wonderful taste of this soup is a welcome addition on a chilly fall day. It has a slightly tangy flavor from the cream cheese, and the cinnamon really comes through.Jackie Campbell, Stanhope, New Jersey Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
1 medium butternut squash (about 4 pounds), peeled and cubed |
3 cans (14-1/2 ounces each) vegetable broth |
1 tablespoon brown sugar |
1 tablespoon minced fresh gingerroot |
1 garlic clove, minced |
1 cinnamon stick (3 inches) |
1 package (8 ounces) cream cheese, softened and cubed |
Directions:
1. In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low for 6-8 hours or until squash is tender.
2. Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook 15 minutes longer or until cheese is melted. Yield: 14 servings (2-1/2 quarts).
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