Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
tablespoons butter or margarine
medium onion, chopped (1/2 cup)
butternut squash (2 lb), peeled, cubed
teaspoon dried marjoram leaves
teaspoon ground black pepper
teaspoon ground red pepper (cayenne)
chicken bouillon cubes
package (8 oz) cream cheese, cubed
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.
Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.
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 from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.