Delicious!

Here's the yummy soup recipe that Derrick and I love. Make some this weekend as I think it's supposed to snow....a tiny little bit.

Slow Cooker Butternut Squash Soup
(from the Betty Crocker Christmas Cookbook)

prep: 15 minutes total time: 6 hours 45 min makes: 6 servings

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
1 butternut squash (2 lbs.) peeled, cubed
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 extra-large vegetarian vegetable bouillon cubes (i use chicken...still good!)
1 package (8 oz) cream cheese, cubed

1.) In a 10-inch skillet, melt butter over medium heat. Cook onion in butter, stirring occasionally, until crisp-tender.

2.) In 3 1/2 to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.

3.) Cover: cook on low heat setting 6 to 8 hours.

4.) In blender or food processor, place one-third to one-half of the soup mixture at a time. Cover: blend on high speed until smooth. Return mixture to slow cooker. Using wire whisk, stir in cream cheese. Cover: cook on low heat setting about 30 minutes, stirring occasionally with wire whisk, until cheese is melted and soup is smooth.

Enjoy!