Slow-Cooker Butternut Squash Soup

Slow-Cooker Butternut Squash Soup

Prep Time 15 min 

Total Time 6 hr 45 min 

Servings 6

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

Directions

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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Article source: http://www.bettycrocker.com/recipes/slow-cooker-butternut-squash-soup/b9c01762-0904-42ba-9bdc-67c9912fe37e