Creamy Butternut Squash Soup

Looking for a spicy dinner? Then check out this slow cooked butternut squash delicious soup mixed with cream cheese.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    235
    (
    Calories from Fat
    155),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    9g,
    9%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    940mg
    940%;
    Total Carbohydrate
    17g
    17%
    (Dietary Fiber
    2g
    2%
      Sugars
    7g
    7%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    16%;
    Calcium
    8%;
    Iron
    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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