Slow Cooker Butternut Squash Soup

Neither Stephen nor I had ever had butternut squash but we have seen it used in many recipes so we gave this recipe a shot and just fell in love. Serve it with bread.

Slow Cooker Butternut Squash Soup by What A Crock
12 points per serving with regular cream cheese (36 points for entire block)
8 points per serving with light cream cheese (20 points for entire block)
6 points per serving if you use substitute I Can't Believe It's Not Butter Light for the butter AND use the light cream cheese
3 points per serving if you use ICBINBL and fat free cream cheese
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DOUBLE THIS!
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2 T butter or margarine  {Total 10 points for 2 T butter}
1 medium onion, chopped (1/2 c)
1 butternut squash (2 lb), peeled and cubed
2 c water
1/2 t dried marjoram leaves
1/4 t ground black pepper
1/8 t ground red pepper (Cayenne)
4 chicken bouillon cubes
1 pkg (8oz) cream cheese, cubed {36 points for entire package} use fat free

1. In 10 inch skillet, melt butter over medium heat. Add onion, cook, stirring occasionally, until crisp-tender.
2. In 3-4 qt slow cooker, mix onion and remaining ingredients except cream cheese.
3. Cover; cook on low heat 6-8 hours.
4. In blender or food processor, place 1/3 to 1/2 mixture at a time. Cover, blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover, cook on low setting about 30 minutes until cream cheese is melted, stirring with wire whisk until smooth.
Serve