A butternut squash soup is cooked slowly in the slow cooker, with cream cheese added at the end for a creamy finish.
- 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
- 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.
Adapted from Pillsbury Slow Cooker Recipes
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- 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