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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
Yields 6
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Prep Time
15 min
Total Time
6 hr 45 min
Prep Time
15 min
Total Time
6 hr 45 min
Ingredients
  1. 2 tablespoons butter or margarine
  2. 1 medium onion, chopped (1/2 cup)
  3. 1 butternut squash (2 lb), peeled, cubed
  4. 2 cups water
  5. 1/2 teaspoon dried marjoram leaves
  6. 1/4 teaspoon ground black pepper
  7. 1/8 teaspoon ground red pepper (cayenne)
  8. 4 chicken bouillon cubes
  9. 1 package (8 oz) cream cheese, cubed
Instructions
  1. In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
  2. In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
  3. Cover; cook on Low heat setting 6 to 8 hours.
  4. 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
  1. * Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.
NUTRITION INFORMATION PER SERVING
  1. Serving Size: 1 Serving
  2. 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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