Crockpot Butternut Squash Soup
Serving Size / Yield
- 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
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.