SLOW-COOKER BUTTERNUT SQUASH SOUP

Slow-Cooker Butternut Squash Soup image

Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.

Provided by Betty Crocker Kitchens

Time 6h45m

Yield 6

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 230, Carbohydrate 15 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g