Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup


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Enjoy this creamy butternut squash day on an unseasonably cool summer day. The fresh veggies and flavorful spices will make you want to enjoy this soup in any weather.

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Chicago, IL

Time needed

15-20 min preparation + 7.5 hour cooking

Serving Size / Yield

6 servings


  • 2 tbsp butter
  • 1 medium white onion, chopped
  • 2 lb butternut squash, peeled and cubed
  • 2 C water
  • ¼ tsp black pepper
  • 1/8 tsp cayenne pepper
  • 3 cloves garlic
  • 4 chicken bouillon cubes/4 tbsp seasoning salt
  • 8 oz low-fat cream cheese, cubed

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In a medium-sized pan, heat butter in pan over medium heat and sauté the chopped onion.
In a large crockpot, combine onions, squash, water and seasonings into a large slow cooker. Cover, and cook on low heat for 7 hours.
After cooked, use a blender or food processor to blend ingredients on a high speed, until smooth. Return the vegetable mixture to the crockpot and stir in the cream cheese. Cover and cook for 30 minutes.

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