Creamy Butternut Squash Soup
A butternut squash soup is cooked slowly in the slow cooker, with cream cheese added at the end for a creamy finish.
Serves: 6 servings
2 tablespoons butter
½ cup chopped onion
1 (2-lb.) butternut squash, peeled and cubed
2 cups water
½ teaspoon dried thyme
¼ teaspoon coarsely ground black pepper
⅛ teaspoon cayenne pepper
4 chicken-flavor bullion cubes
1 (8-oz) package cream cheese, cubed
Melt the butter in a skillet. Add the onion and cook until translucent, stirring occasionally.
In a 3½ – 4-quart slow cooker, combine the onion and all remaining ingredients except the cream cheese.
Cook on low for 6 to 8 hours.
About 40 minutes before serving, place about ⅓ of the mixture at a time in a food processor or blender and blend on high speed until smooth. Return the mixture to the slow cooker.
Add the cubed cream cheese and stir. Cover and cook on low an additional 25 to 30 minutes or until the cheese is melted, stirring with a whisk until smooth.