Slow-Cooker Butternut Squash Soup

Slow-Cooker Butternut Squash Soup

Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.

Prep Time

15

Minutes

Total Time

6:45

Hrs:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.
Special Touch
Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 11g,
    • Trans Fat 1/2g),
  • Cholesterol 50mg;
  • Sodium 910mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 2g,
    • Sugars 6g),
  • Protein 5g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.