Slow Cooker Butternut Squash Soup I made this soup recently,using my 4 quart slow cooker. At the end of the cooking time ( before the addition of the cream cheese) I had a very thick puree, rather than a soup-like consistency. In order to get the propr consistency I had to add almost a quart of additional liquid (I used apple cider). I then added the cream cheese and the end result was a very palatable soup, but obviously a different one from the original recipe. I would also agree that using an immersion blender is an excellent way to puree the soup.