Butternut Squash Soup in the slow cooker

Here is one of my favorite fall soups! Go buy some butternut squash and make some today. 🙂

 

Butternut Squash Soup

1 T. olive oil

2 large onions, chopped

3 butternut squash, peeled, seeded and cubed (microwave each one for 3 minutes, peel with vegetable peeler, cut in half top to bottom, scoop out seeds, then cube)

8 cups chicken broth

3/4 t. marjoram

1/4 t. ground black pepper

1 8 oz. package cream cheese, cubed

Milk, to reach desired consistency

Cook onion in oil in a skillet until crisp-tender.  Mix onion and remaining ingredients except cream cheese and milk in a large crock pot.  Cover and cook on low heat for 6-8 hours or until squash is tender.  Place 1/3 to 1/2 of mixture at a time in blender or food processor (or use hand-held blender).  Cover and blend on high speed until smooth.  Return mixture to crock pot, stir in softened cream cheese.  Cover and cook on low heat for 30 minutes or until cheese is melted, stirring with a wire whisk until smooth.  Add milk if desired.  Freeze extra in large baggies.