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Prep 15min
Total6hr45min
Servings6
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Ingredients
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
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Steps
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.
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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.
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