Recipe - Roasted Butternut Squash & Apple Soup

We are nearing the last of the cold days of winter but there is still time to warm up with some healthy homemade Butternut Squash soup.  Enjoy!

1 large sweet onion, chopped (1/2 cup)

1 butternut squash (2 lb), peeled, cubed

3   chicken bouillon cubes

7 cups water

4 celery rib sliced

4 cloves garlic

1/4 teaspoon medium curry powder

1/8 teaspoon cayenne pepper

2 peeled, chopped granny smith apples

1  scoop light herb & garlic cream cheese

 

Directions

Heat the oven to 400 degrees F.

1. Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier.
2. Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp into slow cooker
3. In large pot, dissolve bouillon cubes in 7 cups hot water
4. In slow cooker, mix onion and remaining ingredients except cream cheese and pour in chicken stock
5. Cover; cook on Low heat setting 5 hours.
6. In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

Tips

Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.