| 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 |
| 1. | In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. |
| 2. | In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese. |
| 3. | Cover; cook on Low heat setting 6 to 8 hours. |
| 4. | 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. |
|
| Use a wire whisk to stir the soup after you add the cream cheese so the soup has a smooth consistency. |
|
| Stir in a 1-pound bag of frozen mixed vegetables (thawed and drained) with the cream cheese. |
Nutrition Information:
230 ( 160); 17g ( 11g, 1/2g); 50mg; 910mg; 15g ( 2g, 6g); 5g 260%; 15%; 8%; 8% 1 ; 0 ; 0 ; 3 1/2 1