Slow-Cooker Butternut Squash Soup

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.

In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.

Cover; cook on Low heat setting 6 to 8 hours.

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.