Butternut Squash Soup for the Crock Pot
a la Wendybird

1 medium onion, chopped
2 T butter
2 lbs butternut squash, peeled and cubed.
2 c water
4 cubes chicken bouillon
1/2 t marjoram
1/4 t black pepper
1/4 t red or cayenne pepper
1 package cream cheese, softened

Saute onions in butter until soft. mix all ingredients in crock pot, except cream cheese. cover an cook on low until squash is tender. puree in batches and return to pot. add cubed cream cheese. cover and cook 30 minutes more, then whisk in cream.

note: wendy usually doubles this, but doesn't double the cream cheese, maybe only 1 1/2 bricks. and you have to use the FULL FAT cheese since the lowfat will curdle and not blend well.