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Slow-Cooker Butternut Squash Soup
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.
Nutrition
Calories 230,Fat 17g,Sodium 910mg,Carbs 15g,Fiber 2g, Sugar 6g, Protein 5g
Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
Author:
Good Measure™
Ingredients
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
Directions
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.
Recipe Note
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.
