Cream cheese is the secret to a creamy ready-when-you-want-it squash soup. My family loves this soup. I have made it 3 times within a 2 month period.
Slow-Cooker Butternut Squash Soup
2015-01-17 15:10:02
Yields 6
Prep Time
15 min
Total Time
6 hr 45 min
Ingredients
- 2 tablespoons butter or margarine
- 1 medium onion, chopped (1/2 cup)
- 1 butternut squash (2 lb), peeled, cubed
- 2 cups water
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper (cayenne)
- 4 chicken bouillon cubes
- 1 package (8 oz) cream cheese, cubed
Instructions
- In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
- In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
- Cover; cook on Low heat setting 6 to 8 hours.
- In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
Notes
- * Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.
NUTRITION INFORMATION PER SERVING
- Serving Size: 1 Serving
- Calories 230, Total Fat 17g, Cholesterol 50mg, Sodium 910mg, Total Carbohydrate 15g, Protein 5g, Vitamin A 260%, Vitamin C 15%, Calcium 8%, Iron 8%
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