Creamy Butternut Squash Bisque: a Slow Cooker Diet Treat
  • 3 butternut squashes, peeled and seeded and cut into 1 inch cubes
  • 1 onion, diced
  • 4 tablespoons of butter
  • 3 tablespoons of brown sugar
  • 2 teaspoons of cinnamon
  • ½ teaspoon of grated nutmeg
  • 4 cups of chicken stock
  • 2 ounces of cream cheese
  • salt and pepper to your liking (I used 1 teaspoon of salt and 3 vigorous grinds of white pepper)
  1. Peel and dice the butternut squash.
  2. In your favorite soup pot, over medium flame, melt 2 tablespoons of butter. Add the cut squash and coat with butter. Toss the cinnamon on top and then grate the nutmeg. Pan fry for about 10 minutes, until golden and just beginning to caramelize.
  3. Remove the squash from the pan and set aside.
  4. Cut the onion. Melt the remaining butter in the soup pot over medium flame. Add the onion and sauté for 4 minutes. Add the brown sugar and sauté for another 4 minutes, until soft and nicely caramelized.
  5. Put the butternut squash back in the pan. Stir well to combine. Pour in the chicken stock and set the flame to medium. Bring to a boil and lower the flame to low.
  6. Simmer for 45 minutes, until the squash is nice and soft.
  7. Add the cream cheese and swirl with a wooden spoon to melt. Puree with a hand blender, adding a quarter cup of water if the soup seems too thick.
  8. This keeps nicely in the fridge for up to five days.
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