A bowl of homemade soup is always a prelude to a satisfying meal. Serve up this easy, delicious Crockpot Butternut Squash Bisque Soup recipe before your next meal, for lunch, or when the kids come home from school.

Butternut Squash Soup

Comfort Food

I'm not usually one who eats a lot of vegetables, but when one of my friends gifted me with a container of her homemade Butternut Squash Soup I had to give it a try. I'd never tried it before, and one taste and I was hooked!

Rich and nutty, this creamy soup recipe was a winner. Add a dollop of sour cream, some parsley for garnish and a few oyster crackers along with slice of homemade dill bread and you'll think you were at a New England ski lodge with a view of the the snowy mountain slopes!

This colorful soup will be a great addition to your Sunday dinner table, or Holiday dinner too!

Easy cleaning with these handmade crochet Dishcloths in Moomettes Crochet Shop !

Check out my other homemade Sweet Potato soup recipe and Crockpot Potato Leek Soup recipe here.

Crockpot Butternut Squash Soup Recipe

2 Tbl. butter (or olive oil)
1/2 c. chopped onion
3-4 lb. butternut squash, pealed and cubed
2-3 c. water (or chicken stock)
3/4 tsp. dried thyme
1/4 tsp. course ground black pepper
1/8 tsp. cayenne pepper
4 chicken-flavored bullion cubes
1 (8 oz) package of cream cheese, cubed (or labne)

Melt butter in skilled. Add onion and saute until translucent, stirring occasionally.
In a 3-1/2 to 4 quart slow cooker, combine the onion along with remaining ingredients except the cream cheese.
Cook on low for about 6 to 8 hours.
Approximately 40 minutes before serving, place about 1/3 of mixture into a food processor or a hand-held immersion blender and puree on high speed until smooth. Return the puree to the crockpot.
Add the cubed cream cheese and stir until well blended.
Cover and cook on low an additional 25 minutes or until cream cheese is melted, stirring with whisk until smooth.

Frugal New England Kitchen