Butternut Squash Soup

My next-door neighbor was nice enough to share some of the squash from her garden with us. (Thanks, Melissa!) I made this delicious butternut squash soup for dinner tonight. I was skeptical, and didn't think the kids would try it, but they did and it was a hit! It is a Betty Crocker recipe.

Slow Cooker Butternut Squash Soup
2 Tbsp butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lb), peeled, cubed
2 cups water
1/2 tsp dried marjoram leaves
1/4 tsp black pepper
1/8 tsp ground red pepper (cayenne)
4 chicken bullion cubes
1 package (8 oz) cream cheese, cubed

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. In a 3- to 4-quart slow cooker, mix onion, and remaining ingredients except cream cheese. Cover and cook on low for 6-8 hours.

In a blender or food processor, blend 1/3 to 1/2 of the mixture at a time, until smooth. Return blended mixture to slow cooker. Add cream cheese. Cover and cook on Low for another 30 minutes until cheese is melted. Stir with a wire whisk until smooth.

Enjoy!