Butternut Squash Soup in the Crockpot

The hardest part of making this soup is prepping the squash.  The last time I made it I cubed the squash, cut the onions and minced the garlic the night before and stored it in a Ziploc bag in the fridge.  

Butternut Squash Soup in the Crockpot

1 or 2 butternut squash, cubed (If you microwave the squash for a couple minutes, it makes them easier to peel and cut.)

2 or 3 cans of broth, chicken or vegetable

1 medium onion

1 garlic clove

1 Tbsp brown sugar

1 tsp nutmeg

1/2 tsp ground pepper

You could add or subtract spices based on your comfort level with spices.  Some recipes include 1/2 tsp. dried marjoram and 1/8 tsp. dried cayenne pepper.  

1 package cream cheese (I use the lighter version.)

1. Place everything but the cream cheese in the crockpot and cook on high 3-4 hours or low for 8 hours, until the squash is soft.  
2. Turn crockpot to low.  Scoop out the squash and onion and place in blender to puree, then return to the crockpot.  (I would guess an immersion blender would work nicely, but I don't have one.) 
3. After the soup is pureed, add the cream cheese and stir until blended.  Serve about 30 minutes after adding the cream cheese.