Easy and delicious Butternut Quash Soup, made in the crock pot.
Ingredients
2 Tbsp butter
1 medium onion, chopped (about ½ cup)
2 lbs squash, peeled and cubed
2 c water
4 chicken bouillon cubes
½ tsp dried marjoram leaves
¼ tsp ground black pepper
⅛ tsp ground red (cayenne) pepper
1 8-oz package cream cheese, cubed (Add at the end.)
Instructions
In a 10-inch skillet, melt butter over medium heat. Add onion and cook, stirring occasionally, until crisp-tender.
In a 3 to 4 quart slow cooker, mix onion and remaining ingredients except the cream cheese.
Cover and cook on low for 6 to 8 hours.
Use a stick / immersion blender to blend the mixture until smooth. (If you don't have one, use a blender or food processor, blending a little of the mixture at a time, or if you'd like it a little on the chunky side, mix with a potato masher.)
Stir in cream cheese. Cover and continue to cook on low about 30 minutes longer or until all the cream cheese is melted, stirring with a wire whisk until smooth.
Recipe by The V Spot at https://thevspotblog.com/2015/11/slow-cooker-butternut-squash-soup.html