Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
Slow-Cooker Butternut Squash Soup
- Prep Time 15 min
- Total 6 hr 45 min
- Servings 6
- Ingredients 9
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
Instructions
-
Step1In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
-
Step2In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
-
Step3Cover; cook on Low heat setting 6 to 8 hours.
-
Step4In 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.
Nutrition
230
Calories
17g
Total Fat
5g
Protein
15g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 160
- Total Fat
- 17g
- 27%
- Saturated Fat
- 11g
- 54%
- Trans Fat
- 1/2g
- Cholesterol
- 50mg
- 17%
- Sodium
- 910mg
- 38%
- Potassium
- 390mg
- 11%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 6g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 260%
- 260%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
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 Choice
1Tips from the Betty Crocker Kitchens
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