Slow Cooker Butternut Squash Soup

By kscribner

Prep Time: 15 Minutes
Total Time: 6:45 Hrs:Mins
Makes: 6 servings

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

Details

Servings 6
Preparation time 15mins
Cooking time 21mins
Adapted from bettycrocker.com

Preparation

Step 1

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.

In 3- to 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 cheese is melted, stirring with wire whisk until smooth.

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COMMENTS:
"I added some roasted red pepper to the mix! It was perfect!"

"The only things I did different were also use chicken stock rather than bouillon. Instead of using cream cheese I used 4 Laughing Cow Cheese Wedges (2 garlic herb & 2 French Onion). It added the creamy texture along with a little extra flavor!"

"The only thing I did different was that I used 2 cups of chicken broth instead of the water and chicken bouillon cubes."