I started out with a recipe I found on the internet but my final product had very little in common with the recipe. So here’s what I did. This fits in my 4 quart Crock Pot.
Ingredients:
1 butternut squash, peeled and cubed
1 large leek, washed and chopped
1 parsnip, scrubbed and cubed
1 large carrot, scrubbed and cubed
4 cups broth
4 oz of Neufchatel cheese
fresh marjoram, about a teaspoon
salt and white pepper
Serves 3 or 4
Add vegetables and broth to a crock pot and let cook on high for 4+ hours. About a hour before dinner, add the marjoram, salt and pepper. Using a hand emulsifier or a blender, blend the soup until smooth. 10 minutes before serving, add the cream cheese, let it melt and incorporate it into the soup. Might want to use the emulsifier for one last stir.
I recommend serving this yummy soup with freshly baked brown bread and honey butter. To make the honey butter, let 2 Tablespoons of butter soften at room temperature. Add a healthy spoonful of honey. Mash and stir with a fork until incorporated.