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 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.


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