Soups & Stewsbettycrocker4.2
Slow-Cooker Butternut Squash Soup
Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
👥 6 Servings⏱️ Prep & Cook: 6h 45m⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- slow cooker
- blender
- food processor
- whisk
📝 Preparation Steps
1
In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
medium onion, chopped (1/2 cup)1(8 oz) cream cheese, cubed1 package
2
In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
medium onion, chopped (1/2 cup)1(8 oz) cream cheese, cubed1 package
3
Cover; cook on Low heat setting 6 to ⏱️ 8 hours.
4
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
fat Content
3 1/2
serving Size
1 Serving
fiber Content
2 g
sugar Content
6 g
sodium Content
910 mg
protein Content
5 g
trans Fat Content
1/2 g
cholesterol Content
50 mg
carbohydrate Content
15 g
saturated Fat Content
11 g
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