Butternut Squash Soup
The golden color, smooth and creamy texture, and wonderful flavor of this soup make it a welcome addition to chilly fall days. Cream cheese adds a velvety touch, and the cinnamon truly comes through nicely.
—JACKIE CAMPBELL STANHOPE, NJ
PREP: 30 MIN. • COOK: 6 1/4 HOURS • MAKES: 14 SERVINGS (2 1/2 QUARTS)
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
1. In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-qt. 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.