Slow-Cooker Butternut Squash Soup

  • Prep Time 15 min
  • Total Time 6 hr 45 min
  • Servings 6

Ingredients

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

Directions

Directions

  • 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










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
50mg
17%
Sodium
910mg
38%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
7%
Sugars
6g
6%
Protein
5g
5%
% 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.