What you need:
2 tbsp butter
1 cup chopped onions
1 butternut squash (peeled and cubed)
2 cups water
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp cayenne
4 vegetable bouillon cubes
1 package 8 oz cream cheese
What you need to do:
1. Melt butter over medium heat in a skillet. Stir in onions until tender.
2. In a crock-pot, add in onions and all the other ingredients except for the cream cheese.
3. Cover and cook on low for 6-8 hours.
4. Using a blender or food processor, blend the soup mixture until smooth. Return the soup to the crock-pot and stir in the cream cheese. Cover and cook on low for about 30 more minutes. Stir with whisk until smooth.
Enjoy!
