Cream cheese and Butternut Squash soup

Sometimes, you need a crockpot meal. This soup makes quick and easy work of a butternut squash. Make sure you have a large enough one or your soup will be too strong.

Ingredients:

2 T butter

1/2 C chopped onion

1 (2 lb.) butternut squash

3 C water

1/2 t marjoram

1/4 t black pepper

1/8 t cayenne pepper

4 chicken-flavor bouillon cubes

1 8 oz. pkg. cream cheese, cubed

Peel and cube the butternut squash, scraping out and discarding the seeds.

Melt the butter in a large skillet over medium heat. Add the onion. Cook until tender, stirring occasionally.

Combine onion and all remaining ingredients except the cream cheese in a slow-cooker. Cover and cook on low for 6-8 hours.

Remove the contents to a blender in batches and process until smooth. Return mixture to slow-cooker.

Add the cream cheese. Cover; cook on low an additional 30 minutes or until cheese is melted. Stir with a wire whisk until smooth.

Pour into bowls and serve with bread or crackers!

Tastefully,

Tamara