Recipes Slow Cooker Butternut Squash Soup

Ingredients 

4 chicken bouillon shapes 

2 glasses of water 

2 tablespoons spread or margarine 

1 bundle (8 oz) cream cheddar, cubed 

1 medium onion, slashed (1/2 glass) 

1 butternut squash (2 lb), stripped, cubed 

½ teaspoon dried marjoram leaves 

¼ teaspoon ground dark pepper 

1/8 teaspoon ground red pepper (cayenne) 

Directions 

1 In 10-inch skillet, soften margarine over medium warmth. Include onion; cook, mixing occasionally, until fresh delicate. 

2 In 3-to 4-quart moderate cooker, blend the onion and remaining fixings aside from cream cheddar. 

3 Cover; cook on Low warmth setting 6 to 8 hours. 

4 In blender or sustenance processor, place 33% to one-portion of the blend at once. 

Spread; mix on rapid until smooth. Return blend to moderate cooker. Mix in cream cheddar. Spread; cook on Low warmth setting around 30 minutes longer or until cheddar is liquefied, mixing with wire rush until smooth