Back Slow Cooker Butternut Squash Soup 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 In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender. In 3- to 4-quart slow cooker, mix onion & other ingredients except cream cheese. Cover; cook on Low heat setting 6 to 8 hours. 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, stir with wire whisk till smooth. Back