SLOW COOKER BUTTERNUT SQUASH SOUP
makes six servings
2 tablespoons butter or margarine
1 medium onion, chopped (½ cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
½ teaspoon dried marjoram leaves
¼ teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
4 chicken bouillon cubes
1 package (8 oz) cream cheese, cubed
In 10 inch skillet, melt butter over medium heat. Add onion; stirring occasionally until crisp-tender
In 3-4 quart slow cooker, mix onion and remaining ingredients except cream cheese
Cover: cook on low heat setting 6-8 hrs
In blender or food processor, place 1/3 to ½ 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.
NOTE: I cooked the squash whole in the microwave for about 8-10 minutes in order to make it easier to peel and cube. Because it was partially pre-cooked the soup was done in three - four hours.