Slow Cooker Butternut Squash Soup

Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.


6 servings


2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 pounds), 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 (8 ounce) package cream cheese, cubed


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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 6 hours 30 minutes

Additional Information

Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.

For a special touch, stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.

Nutritional Information

1 Serving (1 Serving): Calories 230 (Calories from Fat 160), Total Fat 17 g (Saturated Fat 11 g, Trans Fat 1/2 g), Cholesterol 50 mg; Sodium 910 mg; Total Carbohydrate 15 g (Dietary Fiber 2 g, Sugars 6 g), Protein 5 g; Exchanges: 1 Starch; 3 1/2 Fat; Carbohydrate Choices: 1;

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