This is an odd yet yummy recipe. Depending on the size of the squash you use (and its moisture content I’m betting) it’s either think, creamy soup or fondue. The first time I made it, it was a little too thick and cheesy to be soup. So I broke out the bread cubes and called it fondue. Since there is only so much fondue one person can eat by themselves I took it to work so that my guinea pigs coworkers could tell me what they thought. Everyone gave it the thumbs up and agreed that it should be a fondue instead of a soup.
The weather has taken a quick turn to winter again it seems and I had a squash hanging out on the counter asking when I was going to use it (food doesn’t talk to you? Hmm, you should have that looked into).
To be quite honest, I like this squashy fondue better than traditional fondue. Plus, you have the added benefit of the nutritional veggie base. You can keep it vegetarian by using vegetable broth and you can keep it low fat by using nonfat broth and Neufchatel cheese.
The hot sauce and paprika don’t make the dish hot or even spicy but they definitely add depth to the flavor, that something you can’t quite put your tongue on. It will still be good if you leave it out, they weren’t in the first version.
Adapted from Pillsbury Doughboy Slow Cooker Recipes.
Butternut Squash Fondue/Soup
1 Tbsp. olive oil
1 large onion, diced or 3 Tbsp. dried
2 cloves garlic, diced or 1 Tbsp. dried
2 cups chicken stock
1 2 ½ – 3 pound butternut squash
½ tsp. dried basil
¼ tsp. paprika
1 8 oz. package cream cheese, cubed
Dash hot sauce
Heat oil in a nonstick pan, add onion and garlic. Season with salt and cook until the onion is translucent.
In a slow cooker, combine onion mixture and all remaining ingredients except cream cheese.
Cover and cook 4-6 hours on high.
Remove squash mixture to a food processor or blender and puree until smooth. Return mixture to the slow cooker.
Stir cream cheese into squash mixture. Cover and cook an additional 20-30 minutes until cheese is melted and the mixture is smooth.