Butternut Squash Soup

I promised my family at the birthday party last night that I would get this yummy recipe out there. I had some butternut squash soup on my cruise and loved it. So when I got home I googled for a recipe and it came up with this yummy squash soup. Be sure and use the correct amount of onion - I had to substitute dried minced onion for the fresh onion and used way too much onion. It was awfully strong. I even added another squash and another package of cream cheese to the first batch and that helped but it was still toooooo oniony! But if you follow the recipe you will find a nummy meal - easy too

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

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

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

3. Cover: cook on low heat setting 6-8 hrs

4. 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.