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Slow Cooker Butternut Squash Soup Recipe

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This recipe for Slow Cooker Butternut Squash Soup is from Potter Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter
1 medium onion chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 tsp. dried marjoram leaves
1/4 tsp. black pepper
1/4 tsp. red pepper (cayenne)
4 chicken bouillon cubes
1 pkg. (8oz.) cream cheese, cubed
Directions:
Directions:
1. In 10 inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.

2.In a 3-4 quart slow cooker, mix onion and remaining ingredients except cream cheese.
3. Cover, cook on low heat setting for 6-8 hours

4. In blender or food processor, place 1/3 to 1/2 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.
Personal Notes:
Personal Notes:
I love to make this soup on cold days. You can puree the whole thing if you like it smooth. You can also add a 1 lb. bag of frozen mixed vegetables (thawed and drained) with the cream cheese.

 

 

 

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