• Prep 15 min
  • Total6 hr45 min
  • Servings6

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


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

    • 1In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
    • 2In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
    • 3Cover; cook on Low heat setting 6 to 8 hours.
    • 4In 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.

    Expert Tips

    • Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency.
    • Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese.

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