Tuesday, October 25, 2011
In Crock Pot
1/2 medium sized butternut squash, peeled, seeded and cubed
1 whole large onion
1 tsp. vegetable flavored Better than Bouillon (or vegetable bouillon cube)
1 tsp. Kosher salt
1/2 to 1 tsp. dried marjoram
1/2 tsp. garan marsla
1/2 tsp. Black strap molasses
(+/-) 2 cups distilled water--enough to cover vegetables
Cook on high for a couple of hours, then turn to low (or cook on low all day, whichever is convenient). Just before serving, use immersion blender to blend until creamy. Stir in about 1/4-1/2 cup 1/2 and 1/2.
I served it with Dill Havarti grilled cheese sandwiches on multi-grain bread, but it would be a very nice addition to any meal as a starter course.