I always start salivating when I walk by chopped butternut squash. I LOVE Butternut Squash soup, but have only ate it in restaurants or at gatherings, I’ve never made the jump to make my own. Well I noticed a while back that my local grocery store sold 12 ounce bags of fresh, cut up cubes of Butternut Squash. I could make a soup without having to attack a poor squash trying to get it all peeled and cubed. Score!
Crock-Pot Butternut Squash Soup
36 Ounce (3-12 Ounce Bags) of Peeled, cubed Butternut Squash (or Slightly larger than 2 Pound Butternut Squash that you Peel and Cube Yourself)
1 Small Peeled Chopped Onion
1 Apple (Tart if possible) Peeled and Cubed
2 Cups of Chicken Broth
1/4th Teaspoon Pepper
1/4th Teaspoon Nutmeg
1/4th Teaspoon Cloves
1/4th Teaspoon Cinnamon
1/4th Teaspoon Allspice
1/4th Teaspoon Salt
1 8 Ounce Package of Cream Cheese
- I used a liner for easy clean up.
- Combine all ingredients except for the cream cheese and paprika in your Crock-Pot.
- Cook on low for 6 to 8 hours.
- When the soup will be ready in about 30 minutes, cut up the cream cheese into chunks and place into the soup so that it can soften.
- After that 30 minutes, pour the soup into a blender (I did it in two batches) and blend until smooth, being careful not to over blend.
- Check flavor of soup in case more salt or pepper need to be added.
- I served with a dusting garnishment of paprika on the soup.
For those that want to chop their own Butternut Squash. It can help to cut in half and roast in the oven for about 30 minutes to help make it easier to chop. I would use 300 degrees. I found our butternut squash fresh bags at Walmart, they come in 12 ounce bags and are Marketside brand.
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