Butternut Squash Soup

Butternut Squash Soup

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Gayle Miraldi


This recipe is based on using a slow cooker. Can also make on stove top. This squash is tough to peel so you can also take squash, cut in half, de-seed, and place cut side down in pan with about 1/2-1" water, cover and bake in oven util fork tender. Scoop out and place in pot on stove with other ingredients.


★★★★★ 1 vote

9 Hr


  • 2 Tbsp
    margarine or butter
  • 2 c
  • 1 medium
    onion - chopped (about 1/2 c)
  • 2 lb
    butternut squash - peeled, seeded and cubed
  • 1/4 tsp
    ground black pepper
  • 1/2 tsp
    dried marjoram leaves
  • 4
    bouillon cubes
  • 1/8 tsp
    cayenne pepper
  • 8 oz
    cream cheese, cubed
  • 1 lb
    bag frozen mixed vegetables bites
  • 1/4 tsp
  • 1 dash(es)
    fresh nutmeg
  • ·
    fresh ginger to taste

How to Make Butternut Squash Soup


  1. In 10" skillet, melt butter over medium heat. Add onion stirring occasionally until crisp-tender. Transfer to 3-1/2 to 4 qt slow cooker.
  2. Add all ingredients to slow cooker except cream cheese and frozen vegetables. Cover and simmer until squash is tender. (approx 6-8 hrs)
  3. Ladle small amounts of soup into a blender or food processor. Cover and blend on high speed until smooth.
    Return mixture to slow cooker.
  4. Add cream cheese cubes to slow cooker, cover and simmer on low heat about 30 minutes until cheese is melted. Occasionally stir with wire whisk until smooth. Add frozen vegetables and heat until vegetables are heated.

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About Butternut Squash Soup

Course/Dish: Vegetable Soup
Other Tag: Healthy

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