How to make it

  • Melt butter in 10" skillet over medium. Cook onion until tender
  • Mix onion and remaining ingredients except cream cheese in a 3 1/2 to 4 Qt slow cooker
  • Cover and cook on low 6-8 hours or until squash is tender
  • Using a blender, blend 1/3 to 1/2 of the mixture at a time on high until smooth
  • Return to slow cooker; stir in cream cheese.
  • Cover and cook about 30 minutes or until cheese is melted, stirring with a whisk until smooth
  • Serve with a dollop of sour cream or Creme Fraiche

Reviews & Comments 2

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    " It was excellent "
    mumtazcatering ate it and said...
    thanks PAT.I love making butternut soup in winter.I serve it with homemade breadsticks!!yummmmyyy----
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  • coffeebean53 11 years ago
    I'll be making this next week for sure. Thanks for a great post.
    Was this review helpful? Yes Flag

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