Slow-cooker Butternut Squash soup
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Cook time: 
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Easy and delicious Butternut Quash Soup, made in the crock pot.
  • 2 Tbsp butter
  • 1 medium onion, chopped (about ½ cup)
  • 2 lbs squash, peeled and cubed
  • 2 c water
  • 4 chicken bouillon cubes
  • ½ tsp dried marjoram leaves
  • ¼ tsp ground black pepper
  • ⅛ tsp ground red (cayenne) pepper
  • 1 8-oz package cream cheese, cubed (Add at the end.)
  1. In a 10-inch skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until crisp-tender.
  2. In a 3 to 4 quart slow cooker, mix onion and remaining ingredients except the cream cheese.
  3. Cover and cook on low for 6 to 8 hours.
  4. Use a stick / immersion blender to blend the mixture until smooth. (If you don't have one, use a blender or food processor, blending a little of the mixture at a time, or if you'd like it a little on the chunky side, mix with a potato masher.)
  5. Stir in cream cheese. Cover and continue to cook on low about 30 minutes longer or until all the cream cheese is melted, stirring with a wire whisk until smooth.
Recipe by The V Spot at