Sure onions, pepper, and beef flavors go together. But, this dish has a hidden gem. Cream cheese is the secret to a creamy ready-when-you-want-it squash soup. Perfect for at-work lunches.
Calories 230, Fat 17g, Sodium 910mg, Carbs 15g, Fiber 2g, Sugar 6g, Protein 5g
Slow-Cooker Butternut Squash Soup
6 hours 5 minutes
Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
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
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.
Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.
Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.
Calories 230, Fat 17 grams, Saturated Fat 11 grams, Trans Fat 0.5 grams, Cholesterol 50 milligrams, Sodium 910 milligrams, Carbs 15 grams, Fiber 2 grams, Sugar 6 grams, Protein 5 grams