Slow-Cooker Butternut Squash Soup

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

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

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.

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 PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
160),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
50mg
50%;
Sodium
910mg
910%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
15%;
Calcium
8%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.