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Slow Cooker Butternut Squash Soup

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

Prep Time:15 min
Start to Finish:6 hr 45 min
Makes:6 servings

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

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


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

Special Touch

Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.


Comments on: "Slow Cooker Butternut Squash Soup" (1)

  1. We had this last night. Let me first say we are not big soup eaters- no reason really, we’re just not. Until now. This was so rich and creamy that my husband and I said it is something they would serve at Christopher’s- the best restaurant in our town. Loved it, can you tell?

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