Today it was snowing so hard at my house. I just wanted to make this silky and delicious soup to warm us up! It is a fool-proof recipe that can be put in your slow cooker and forgotten about.
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Slow Cooker Butternut Squash Soup
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Slow-Cooker Butternut Squash Soup
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
- In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp tender.
- In 3-4 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 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.