Here is my offering for Slow Cooker Sunday this week, a place for us to share our recipes (Linky below) and to get some inspiration.
It may seem rather odd but when it’s hot out, like it was last week, I like to have soup. I originally set out to make a Summer Squash soup but when I went to Morrison’s all I could find was butternut squash. So, I had to adapt the original recipe a bit and Anglicise it as well.
I also opted to use Dairylea instead of our normal cream cheese as it’s now made with all natural ingredients (Milk, cheese, butter and lemon). I love being able to read all the ingredients on the side of a package.
This was incredibly easy to make and had a lovely creamy texture.
Serves 6
Cooking time 6-8 hours
Cooking Temp Low
Ingredients
- 2 TBSP of butter or margarine
- 1 Medium onion chopped
- 500g of butter nut squash peeled and cubed
- 500 ml of chicken stock
- ½ TSP of Oregano as I didn’t have Marjoram
- Black Pepper to taste
- 1/8 tsp of Cayenne Pepper
- 120g of Dairylea Cheese Spread
Method:
- Melt the butter in a frying pan, then add the onion and saute for 3-5 minutes until soft.
- Put the onion and rest of the ingredients, except the cream cheese into the slow cooker, and cook on low for 6-8 hours.
- Check to see that the butternut squash is tender and then use a hand blender to puree till smooth. (You could use a food processor but you’d need to do it in batches.) Add the Dairlea and cook for another 30 minutes or until the cheese is melted.
Serve with some nice crusty bread.
Disclosure: We recently attended an event for Dairylea and the Cheese Spread was complimentary.
I’ve never actually tasted Dairylea, but can see how it would work well with the squash. Anyhting with cheese in it will always get my vote.