Slow Cooker Butternut Squash Soup

 

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.