Butternut Squash Soup in the Slow Cooker

Photo and Recipe by Taste of Home

This is an easy recipe that will make 14 servings (great for the next day too!) in your slow cooker.

Takes 30 minutes prep time.  Gives your family a hearty dinner with little prep time when you are busy preparing for the upcoming Thanksgiving holiday.

Ingredients:  1 chopped medium onion, 2 tablespoons butter, 1 medium butternut squash (about 4 pounds), peeled and cubed, 3 (14 1/2 ounce) cans vegetable broth, 1 tablespoon brown sugar, 1 tablespoon minced fresh ginger root, 1 minced garlic clove, 1 cinnamon stick, and 1 (8 ounce) package of cream cheese, softened and cubed.

In a small skillet, saute onion in butter until tender.  Transfer to a 5-6 quart slow cooker and add squash.  Combine the broth, brown sugar, ginger, garlic and cinnamon and pour over squash.  Cover and cook on low for 6-8 hours or until the squash is tender.  

Cool slightly.  Discard the cinnamon stick.  In a blender, process the sop in batches until smooth to remove lumps.  Return all to slow cooker and whisk in the cream cheese.  Cover and cook 15 minutes longer or until the cheese is melted.  

   

Thanks for stopping by Soup Tuesday.

Chicken Tortilla Soup in a Slow Cooker

Slow Cooker Chicken Tortilla Soup  

One of my favorite soups to eat is one of the easiest to make in the slow cooker.  This recipe will make 8 servings.  Just combine all ingredients except the cheese and chips in the slow cooker first thing in the morning and sit down for tasty supper when dinner hour arrives.  

Combine 6 boneless, skinless breasts, 3 (15 oz.) cans undrained black beans, 3 (15 oz.) cans Mexican stewed tomatoes, 1 1/2 cups salsa (mild , medium or hot), 4 oz. can chopped green chilies (optional), and 14 1/2 oz. can tomato sauce.

Cover and cook on low for 8 hours.

  

Before serving, remove chicken breasts and cut into bite sized pieces.  Stir back into soup.

When serving, ladle soup into individual soup bowls, top with a handful of tortilla chips, and top with grated cheddar cheese. Set out bowls of sour cream, chopped cilantro, and sliced avocado offerings so each soup bowl can be customized with favorite toppings.  

Add cornbread muffins (from a mix to save time) and you have a delicious meal. 

Happy Tuesday!  

Leftover Ham and a Slow Cooker? Takes 10 Minutes

Slow cooker ham and wild rice soup

I always estimate my food quantities on the generous side when I am entertaining.  I can always find other ways to make another meal or two from the leftovers.  And I keep a supply of take home containers for family and friends to take food home to enjoy the next day. (shop the sales!)

Here's all you need.  Following ingredients. 10 minutes to prepare. 

Hearty supper 8-9 hours later. "Simply" delicious.

2 cups diced cooked ham, 3/4 cup uncooked wild rice, 1 medium chopped onion, 1 bag Green Giant frozen mixed vegetables, 2 cups chicken broth (I love Progresso), 1 can condensed low sodium cream of celery soup, 3-4 sliced fresh carrots, 1/4 teaspoon pepper, 3 cups water, 1/2 cup half and half

**cream of mushroom or cream of chicken soup can be substituted

Mix all ingredients except half and half in slow cooker.  Cover and cook on low for 8-9 hours.  Stir in half and half the last 15 minutes of cooking and increase setting to high.  Cover and continue to cook until the half and half is hot.

Serve it with a fresh salad and your favorite crusty bread or rolls. 

Enjoy!

Slow Cooker Corn Chowder

Photo Taste of Home

If you're looking for an easy yet hearty supper tonight, here's a favorite that is made in your slow cooker and takes just 20 minutes to prepare.  81/2 hours later, you have a delicious supper to enjoy.  Did I mention minimal clean up? 

~Serves 9~

Ingredients:  5 cubed and peeled potatoes, 2 chopped onions, 2 cups diced ham, 3 chopped celery stalks, 1 large can undrained whole kernel corn, 2 tablespoons margarine or butter, salt and pepper to taste, 2 chicken bouillon cubes and a 12 ounce can of evaporated milk.

In your slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine, salt and pepper.  Add enough water to cover and toss in 2 chicken bouillon cubes.

Cook on low setting for 8-9 hours.  Then stir in evaporated milk.  Cook for 30 more minutes.

Ladle into bowls and serve with your favorite tossed salad and a basket of hot crusty rolls.

Thanks for stopping by and hope you have a great week!

I'm a Soup Lover

Sarcastic Cooking & Seriously Delish

It's Winter and I love soup.  For lunch and dinner.  My husband is a soup lover too...to a certain point.  He's more of a meat man.  And not a huge vegetable lover.  I, in turn, love vegetables of any kind.  So I guess you could say this is my sneaky way of getting him to eat the nutrients he should be having most days.  Is peanut butter a food group all it's own?  I always tell my family, if I go first, please feed Dad something other than peanut butter which would be his main staple if he lived alone. 

When I make my soups, I make big batches and freeze the in smaller containers for days when life doesn't give you any time to cook, but you want a hearty meal.  

What's not to love about soup?  It's warm, comforting and good for the soul.

Homemade Chicken Noodle Soup is at the Top of my Favorites List.

This easy to follow recipe will serve 4-6 and slow cooks 6-8 hours.

~Creamy Slow Cooker Chicken Noodle Soup~

Ingredients : 1 1/2 lbs. boneless skinless chicken breasts, cut into chunks

1 sweet yellow onion, diced

3 carrots peeled and sliced

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 cups low sodium chicken stock

2 1/2 cups whole wheat egg noodles

1 cup whole milk

1/2 cup all purpose flour

Add the chicken , onion, carrots, celery, salt and pepper to a slow cooker.  Pour in the chicken stock and turn the cooker to low.  Cover and cook for 6 hours.

After 6 hours, take off the lid and add the egg noodles.  Return the cover to the pot and cook for 30 minutes longer.

Add the milk and flour to a water bottle and shake until no lumps remain.  Pour the mixture into the slow cooker and turn the heat to high.  Cook the soup for 1 hour more and stir once or twice during the hour.

Serve in individual bowls and don't forget a basket of crusty bakery bread on the table with butter (or skip the butter and dip the bread into the soup. My personal favorite).

Bon appetit and stay warm!  Happy Tuesday.

Slower Cooker Soup Tuesday

Photo courtesy of Centercutcook.com

Happy Tuesday and thank goodness Spring begins tomorrow, March 20th.  Those of us living in the Midwest are ready for the weather to warm up and the flowers to bring color to our changing seasonal landscape.  I have a simple soup supper for you to prepare and cook all day in your slow cooker that is delicious and hearty.  Here is the recipe for Creamy Chicken and Wild Rice Soup.  


This soup takes 15 minutes to prepare and makes 8 servings.

You need:
1 lb. boneless skinless chicken thighs (approx. 5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz. each) condensed cream of potato soup
1  (14 oz.) can roasted garlic seasoned chicken broth
2 cups frozen sliced carrots
1 cup half and half

Place cut up chicken in 3 1/2 - 4 quart slow cooker.  In large bowl, mix wild rice, onions, soup, broth and carrots and pour over chicken.

Cover and cook on low heat setting 7 -8 hours.

Stir in half and half.  Increase heat setting to high. Cover an cook 15 to 30 minutes longer or until hot.

Serve with your favorite tossed salad for a supper for everyone to enjoy.

                                                           LakehouseLyn