While this soup doesn't go into the crock pot, it still has that rich fall flavor that will warm up your insides on a chilly-to-the-bone day.
Butternut Squash Soup
-2 medium-sized butternut squash
-2 tablespoons salted butter
-1 medium onion, diced
-4 cups chicken broth
-4 ounces light cream cheese
-Dash of cayenne pepper
-Salt and pepper (to taste)
-Preheat oven to 400 degrees.
-Cut butternut squash in half length-wise and scoop out insides.*
-Save seeds for roasting.**
-Drizzle squash with olive oil and sprinkle with salt. (I use an olive oil spritzer.) Place face down on a baking sheet.
-Roast squash in the preheated oven for 50 minutes, or until tender.
-Once cool, scoop inside of squash from the skin (or just peel the skin off) and set aside.
-Melt butter over medium heat.
-Cook onion in the butter until soft.
-Add broth, roasted squash, and cayenne pepper.
-Heat thoroughly (about 10 minutes). Once hot (and the squash is soft), add cream cheese. Either blend mix in a blender or food processor (I used an immersion blender) until smooth and add back to pot. Do not boil.
*Per experience, the easiest way to do this is to slice small bits off each of the ends and cut in half while the squash is set upright.
**I cleaned them off, put on a cookie sheet, sprayed with olive oil, salted, and put in the oven at 275 for 15 minutes. They didn't seem done, so I forgot about them. I have NO idea how long I actually cooked them for, so I can't really blog the recipe. I did, however, eat them. They were fine.