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Slow-Cooker Butternut Squash Soup

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By Betty Crocker Kitchens
Updated Oct 20, 2015
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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
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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

  • Step 
    1
    In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
  • Step 
    2
    In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
  • Step 
    3
    Cover; cook on Low heat setting 6 to 8 hours.
  • Step 
    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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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