Slow-Cooker Butternut Squash Soup

Name: Slow-Cooker Butternut Squash Soup
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 907 grams butternut squash , peeled, cubed; 4 chicken bouillon cubes; 227 grams package cream cheese, cubed; 0 teaspoons ground red pepper (cayenne); 0 teaspoons ground black pepper; 1 teaspoons dried marjoram leaves; 118 milliliters medium onion, chopped; 473 milliliters water

Slow-Cooker Butternut Squash Soup is a gluten free soup. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 4g of protein, 17g of fat, and a total of 244 calories. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 6 hours and 45 minutes. Head to the store and pick up butter, ground pepper, cream cheese, and a few other things to make it today.

Instructions

In 10-inch skillet, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion; cook, stirring occasionally, until crisp-tender.

Ingredients you will need

Onion

In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.

Ingredients you will need

Cream Cheese

Onion

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Cream Cheese

Cheese