Creamy Butternut Squash Soup

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  • 20 min prep time
  • 8 hr 50 min total time
  • 9 ingredients
  • 6 servings

Ingredients

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

Directions

  1. 1 Melt margarine in large skillet over medium heat. Add onion; cook until crisp-tender, stirring occasionally.
  2. 2 In 3 1/2- to 4-quart slow cooker, combine onion and all remaining ingredients except cream cheese; mix well.
  3. 3 Cover; cook on low setting for 6 to 8 hours.
  4. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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