Creamy Butternut Squash Soup

If you’ve read my blog for any length of time at all, it should be apparent to you that I love soup, I love my Crock pot, and I love cream cheese. So when I saw this recipe, which encompasses all three of those things plus butternut squash, I knew I’d be making it sooner rather than later.

I couldn’t believe how flavorful this soup was, given that the ingredient list was really pretty short. Because of that short ingredient list, you can really taste each component of the soup so clearly -- the thyme, the bay, the butternut squash and garlic and onion -- which combine to give it an overall warm, earthy, slightly sweet flavor. And the texture is incredible -- creamy, velvety, and smooth. Joe and I and both of the boys practically licked our bowls clean.

The only thing I’ll do differently next time is to use the actual ladle as my spoon, so I can get this into my mouth that much faster. :) This is definitely my favorite soup of the year so far!

Creamy Butternut Squash Soupadapted from Taste and Tell
2 tablespoons butter
1 medium onion, chopped
1 clove garlic, minced
1 (2-pound) butternut squash, peeled and cubed
2 cups chicken broth
2 sprigs fresh thyme
2 fresh or dried bay leaves
Salt and pepper to taste
1 (8-ounce) package cream cheese, cubed

1. Melt the butter in a skillet. Add the onion, season with salt and pepper, and cook until translucent, stirring occasionally. Add garlic; cook and stir 30 seconds.

2. In a 3 1/2 or 4-quart slow cooker, combine the onion and garlic and all remaining ingredients except the cream cheese. Cook on low for 6 to 8 hours.

3. About 40 minutes before serving, remove the thyme sprigs and bay leaves and place about 1/3 of the mixture at a time in a food processor or blender and blend on high speed until smooth. Return the mixture to the slow cooker. Season with salt and pepper to taste.

4. Add the cubed cream cheese and stir. Cover and cook on low an additional 25 to 30 minutes or until the cheese is melted, stirring with a whisk until smooth.