HOW TO COOK BUTTERNUT SQUASH IN CROCKPOT RECIPES

Name: Slow-Cooker Butternut Squash Soup
Prep time: 15 min
Total time: 6 h 45 min
Yield: 6
Ingredients: 2 tablespoons butter or margarine; 1 medium onion, chopped (1/2 cup); 1 butternut squash (2 lb), peeled, cubed; 2 cups water; 1/2 teaspoon dried marjoram leaves; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground red pepper (cayenne); 4 chicken bouillon cubes; 1 package (8 oz) cream cheese, cubed

SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - BETTYCROCKER.C…

Slow-Cooker Butternut Squash Soup Recipe - BettyCrocker.c… image

Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.

Provided by Betty Crocker Kitchens

Total Time 6 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed

Steps:

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
Cover; cook on Low heat setting 6 to 8 hours.
In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

Nutrition Facts : Calories 230 , CarbohydrateContent 15 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 6 g, TransFatContent 1/2 g

INSTANT POT BUTTERNUT SQUASH SOUP - EASY AND HEALTHY RECIPE

Instant Pot Butternut Squash Soup - Easy and Healthy Recipe image

This Instant Pot Butternut Squash Soup is luxuriously creamy, yet it's made without cream. This healthy pressure cooker recipe is quick and easy to make!

Provided by Kristine

Categories Main Course Soup

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small yellow onion (chopped (about 1 cup))
2 cloves garlic (minced)
3 cups low sodium vegetable broth
1 large carrot (sliced into 1/2-inch pieces)
1 large (about 3 pound) butternut squash (peeled, seeded and chopped into 1-inch pieces (6-8 cups chopped))
2 tablespoons butter
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg

Steps:

Turn on saute mode on Instant Pot and add the olive oil. When the pot is hot, add the onion and saute until onion begins to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
Pour in 1 cup of the vegetable broth and scrape up any bits that may be stuck to the bottom of the pot. Add all of the remaining ingredients, including the remaining 2 cups broth, to the pot. Stir.
Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure using the pressure cook or manual function.
The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then do a quick release of the remaining pressure by carefully turning the steam release valve to the venting position. (I do this using the handle of a long spoon.)
Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender to puree. Serve.

Nutrition Facts : ServingSize 1.25 cups, Calories 136 kcal, CarbohydrateContent 21 g, ProteinContent 2 g, FatContent 6 g, SaturatedFatContent 3 g, CholesterolContent 10 mg, SodiumContent 614 mg, FiberContent 3 g, SugarContent 5 g

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SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - BETTYCROCKER.COM

Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
From bettycrocker.com
Reviews 4.5
Total Time 6 hours 45 minutes
Calories 230 per serving

In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

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