Slow-Cooker Butternut Squash Soup

By Katecooks

Serving Size: 1 Serving Calories230 ( Calories from Fat160), Total Fat17g (Saturated Fat11g, Trans Fat1/2g ), Cholesterol50mg Sodium910mg Total Carbohydrate15g (Dietary Fiber2g Sugars6g ), Protein5g ; % Daily Value*: Vitamin A260%; Vitamin C15%; Calcium8%; Iron8%; 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.

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

Preparation

Step 1

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.