slow cooker butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons butter or margarine1 medium onion, chopped (1/2 cup)1 butternut squash (2 lb) peeled and cubed2 cups water1/2 teaspoon dried marjoram leaves1/4 teaspoon ground black pepper1/8 teaspoon ground red pepper (cayenne) optional4 chicken bouillon cubes1 package (8 oz) cream cheese, cubed
1. in a 10" skillet, melt butter over medium heat. add onion; cook stirring occasionally, until crisp-tender.
2. in 3- 4- quart slow cooker, mix onion and remaining ingredients except cream cheese.
3. cover; cook on low heat setting 6-8 hours.
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.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user PEANUTSMOM96.
2. in 3- 4- quart slow cooker, mix onion and remaining ingredients except cream cheese.
3. cover; cook on low heat setting 6-8 hours.
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.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user PEANUTSMOM96.
Nutritional Info Amount Per Serving
- Calories: 238.9
- Total Fat: 17.6 g
- Cholesterol: 52.3 mg
- Sodium: 616.7 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.7 g
- Protein: 4.8 g
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