Description
This Butternut Squash Soup recipe cooks fresh squash slowly in the slow cooker. Before serving, cream cheese is added for a creamy, simple, flavorful soup.
Scale
Ingredients
- 1 (2 lb) butternut squash
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cups water
- 4 chicken-flavor bullion cubes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 (8 oz) package cream cheese, cubed
Instructions
- Peel the butternut squash and cut into 1-inch cubes. Place in the bottom of a 3 1/2 to 4 quart slow cooker.
- Melt the butter in a medium skillet over medium heat. Add the onion and cook until translucent. Add the cooked onion to the slow cooker, along with the water, bullion, thyme, pepper and cayenne pepper.
- Place the lid on the slow cooker and cook on low for 6 to 8 hours, until the squash is tender.
- Add the cream cheese to the slow cooker and allow to cook for 30-45 minutes.
- Working in batches, transfer the mixture to a blender and blend until smooth. (Alternately, use an immersion blender and blend the mixture in the slow cooker.). Return the soup to the slow cooker to keep warm.
Recipe Notes:
Adapted from Pillsbury Slow Cooker Recipes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include toppings.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 246
- Sugar: 6 g
- Sodium: 990 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 53 mg
Keywords: butternut squash soup
