Name: Slow-Cooker Butternut Squash Soup
Prep time: 15 min
Total time: 6 h 45 min
Yield: 1
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

Slow-Cooker Butternut Squash Soup

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Prep Time:
15 minutes

Total Time:
6 hours 45 minutes

Creamy squash soup made irresistible with cream cheese.

Ingredients:

2 tablespoons butter or margarine
1 butternut squash (2 lb), peeled, cubed
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

Instructions:

In a 10-inch skillet, melt butter over medium heat until bubbly. Add onion and sauté until golden and fragrant, stirring occasionally.
Combine onion and all other ingredients in the 3- to 4-quart slow cooker, excluding the cream cheese.
Cover and let it simmer on Low heat for 6 to 8 hours.
Working in batches, puree one-third to one-half of the mixture in a blender or food processor until silky smooth. Transfer the pureed mixture back to the slow cooker, add cream cheese, and cook on Low for an additional 30 minutes or until the cheese has melted, stirring with a wire whisk until creamy.

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