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Slow-Cooker Butternut Squash Soup

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  • Prep 15 min
  • Total 6 hr 45 min
  • Servings 6
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Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
Updated Oct 20, 2015
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.
  • tip 2
    Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.

Nutrition

230 Calories, 17g Total Fat, 5g Protein, 15g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
910mg
38%
Potassium
390mg
11%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
7%
Sugars
6g
Protein
5g
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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