6 tablespoons onion, chopped
4 tablespoons unsalted butter
2 pounds butternut squash, clean of seeds, peeled and cubed
4 cups chicken broth
1/8 teaspoon dried marjoram
Pinch ground black pepper
1/8 teaspoon red pepper
6 ounces cream cheese (Low fat-OK)
Saute onions in butter. Add chicken broth, squash, water,
marjoram, black pepper, and red pepper.
Bring to boil, cook 20 minutes or until squash is tender.
Puree in blender, adding cream cheese until smooth.
Return to pot and heat through. Do not allow to boil.
Brunswick Stew in a slow cooker
3 6 3/4-ounce cans chunk chicken 1 pound ground chuck
2 14.5-ounce cans tomatoes 1 teaspoon lemon juice
3 tablespoons Worcestershire sauce 1 chopped onion
2 cans cream style corn 1 cup catsup
1 teaspoon garlic powder 2 cups cooked rice
Brown ground chuck and onion until done. Drain well & pour into crock pot.
Combine remaining ingredients & pour over meat mixture.
Cook 8 hours on low heat. Stir occasionally.
Serve over rice!!