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Creamy Butternut Squash Soup

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  • 20 min prep time
  • 8 hr 50 min total time
  • 9 ingredients
  • 6 servings
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Looking for a spicy dinner? Then check out this slow cooked butternut squash delicious soup mixed with cream cheese.

2
tablespoons margarine or butter
1/2
cup chopped onion
1
(2-lb.) butternut squash, peeled, cubed
2
cups water
1/2
teaspoon dried marjoram leaves
1/4
teaspoon coarsely ground black pepper
1/8
teaspoon ground red pepper (cayenne)
4
chicken-flavor bouillon cubes
1
(8-oz.) pkg. cream cheese, cubed

Steps

  • 1 Melt margarine in large skillet over medium heat. Add onion; cook until crisp-tender, stirring occasionally.
  • 2 In 3 1/2- to 4-quart slow cooker, combine onion and all remaining ingredients except cream cheese; mix well.
  • 3 Cover; cook on low setting for 6 to 8 hours.
  • 4 About 40 minutes before serving, place about 1/3 of mixture at a time into blender container or food processor bowl with metal blade. Cover; blend or process on high speed until smooth. Return mixture to slow cooker.
  • 5 Stir in cream cheese. Cover; cook on low setting an additional 25 to 30 minutes or until cheese is melted, stirring with wire whisk until smooth.

Expert Tips

For a chunky veggie version of this soup, stir in a 1-pound package of frozen mixed vegetables (thawed and drained) with the cream cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
235
% Daily Value
Total Fat
17g
26%
Saturated Fat
9g
45%
Cholesterol
40mg
13%
Sodium
940mg
39%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
8%
Protein
5g
5%
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
16%
16%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Other Carbohydrate; 3 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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