SLOW COOKER BUTTERNUT SQUASH TORTELLINI

So, I made butternut squash soup once (many years ago) and we really didn't like it.  I thought I wasn't a butternut squash person and haven't used it since, but I gave it another go with this recipe and I loved it.  So yummy.  Emery loved it too!

SLOW COOKER BUTTERNUT SQUASH TORTELLINI

INGREDIENTS

·          2 teaspoons olive oil

·          1/2 cup chopped onion

·          3 cloves garlic, finely minced

·          1/4 teaspoon minced dried rosemary

·          1/4 teaspoon dried thyme

·          1/4 teaspoon dried sage

·          1/2 teaspoon salt

·          1/4 teaspoon pepper

·          2 pounds peeled and cubed butternut squash (about 4 cups or so – cut ends and peel with vegetable peeler, scoop out seeds in lower half and then cube)

·          3 cups low-sodium chicken broth

·          4 ounces cream cheese, light or regular (depending on how creamy you want it), cubed

·          1/2 cup freshly grated Parmesan cheese plus more for serving, if desired

·          1 1/2 pound refrigerated tortellini (refrigerated is much better than frozen or dry here)

INSTRUCTIONS

1.      In a nonstick skillet, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes. Stir in the rosemary, thyme, sage, salt and pepper.

2.      Place the butternut squash in a 5- or 6-quart slow cooker. Add the sautéed onion and garlic and then pour in the chicken broth. Cover and cook on low for 8 hours or high for 4-5 hours.

3.      Add the cubes of cream cheese and the Parmesan cheese to the slow cooker. Stir until mostly melted. Using an immersion blender, blend the mixture until smooth. Meanwhile, cook the tortellini on the stove.

4.      Add salt and pepper to taste. Serve with additional Parmesan cheese, if desired.

https://www.melskitchencafe.com/slow-cooker-butternut-squash-tortellini/