Equipment
Ingredients
- 1 butternut squash peeled and diced
- 1 medium onion chopped
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8 ounces cream cheese softened
- Salt and pepper to taste
Instructions
- Combine the diced butternut squash, chopped onion, vegetable broth, dried basil, and dried oregano in the bowl of your slow cooker. Stir everything together so the herbs are mixed through.
- Cover and cook on low for 6 hours or on high for 3 hours. The squash should be soft enough to break apart with a spoon.
- Transfer the cooked ingredients to a blender along with the softened cream cheese. Blend until completely smooth.
- Return the blended soup to the crockpot and cook on low until it's warmed all the way through. Season with salt and pepper before serving.
Notes
Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
