Butternut Squash Soup in a Slow cooker
2 medium squash peeled and cut into cubes
1 medium onion diced
1 cup celery diced
2 cups chicken broth
8 oz. cream cheese
cinnamon
nutmeg
garlic powder
pepper and salt
Saute until tender the onion and celery. In a slow cooker add the cubed squash, saute onion, celery, and chicken broth. Add about 2 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. garlic powder, and salt and pepper to taste. Cook for about 6-8 hours on low and vegetables are tender. After vegetables are tender, put 4 large spoonfuls into a food processor and pulse until desired consistency. Put back in slow cooker, add cream cheese that has been microwaved for 1 minute. Cook until hot. Serve with croutons. Recipe below
Cinnamon Croutons
Cut up desired bread into cubes. On a cookie sheet, pour olive oil, spread out bread cubes, sprinkle with cinnamon. Bake until crispy, stirring a few times to turn.
1 medium onion diced
1 cup celery diced
2 cups chicken broth
8 oz. cream cheese
cinnamon
nutmeg
garlic powder
pepper and salt
Saute until tender the onion and celery. In a slow cooker add the cubed squash, saute onion, celery, and chicken broth. Add about 2 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. garlic powder, and salt and pepper to taste. Cook for about 6-8 hours on low and vegetables are tender. After vegetables are tender, put 4 large spoonfuls into a food processor and pulse until desired consistency. Put back in slow cooker, add cream cheese that has been microwaved for 1 minute. Cook until hot. Serve with croutons. Recipe below
Cinnamon Croutons
Cut up desired bread into cubes. On a cookie sheet, pour olive oil, spread out bread cubes, sprinkle with cinnamon. Bake until crispy, stirring a few times to turn.
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