Categories: Soup/Stew/Chili
Ingredients
- 2 ten-ounce packages winter squash (the kind that’s in a solid block and already pureed)
- 1/2 cup chopped onion
- 2 teaspoons chicken bouillon beads (or whatever measure it gives to make 2 cups of chicken broth)
- 2 cups heavy cream
- 1/4 teaspoon pepper
- 8-oz package cream cheese, unwrapped and softened in the microwave for 1 minute
- sour cream and/or parsley for toppings
Directions
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Cook the squash according to package directions, drain it and put it in a blender. Add the chopped onion and the chicken bouillon beads. Add the heavy cream. Zoop it up in the blender and make sure all the onion pieces are pureed and the mixture is smooth. Add the pepper and the softened cream cheese. Zoop it up again until it’s all smooth and then dump it in the crockpot you’ve sprayed with Pam. Once your soup is in the crockpot, give it a final stir and taste a little bit for seasoning. If it needs more salt, DON’T ADD IT. Add another teaspoon of bouillon beads instead to make it really chickeny. If you want to make your soup sinfully rich, this is the time to cut a half-stick of butter (4 ounces, ¼ pound) into little pieces and throw them in the crockpot. Turn the crockpot on LOW and cook for 4 hours. (This can go an hour or two longer if your company doesn’t arrive on time.) Check for seasonings again right before serving. When you dish it into the bowls, you can top it with a dollop of sour cream and a sprinkle of fresh parsley if you like.