Slow-Cooker Butternut Squash Soup

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Slow Cooker Butternut Squash Soup

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Slow-Cooker Butternut Squash Soup
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:360 mins
  • Serves:6
  • Freezable:No

Nutrition per portion

  • Calories 230
  • Fat 17g
  • Saturates 11g
  • Protein 5g
  • Carbs 15g
  • Sugars 6g
  • Salt 910mg
  • Fibre 2g
Ingredients
  • 2 TBS Butter or Margarine
  • 1 Medium Onion, Chopped (1/2Cup)
  • 1 Butternut Squash (2 LBS) Peeled and Cubed (I purchase the precut and cubed bags)
  • 2 Cups Water
  • 1/2 TSP Dried Marjoram Leaves
  • 1/4 TSP Ground Black Pepper
  • 1/8 TSP Ground Red Pepper (Cayenne)
  • 4 Chicken Boullion Cubes
  • 1 package (8 oz) Cream Cheese, Cubed
Method

 

 

  1.  In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp tender.
  2. In 3-4 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 cream cheese is melted, stirring with wire whisk until smooth.

 It is very easy and fool-proof to make. If you wish to double the recipe, I suggest you use two separate crock pots.