I got this recipe from a friend of mine who also had an abundance of squash in her garden this year. It was absolutely delightful!
2 Tbsp butter
1 medium onion, chopped
1 butternut squash, peeled, cubed (I used buttercup)
2 cups chicken broth
1/2 tsp dried marjoram leaves
1/4 tsp black pepper
1/8 tsp ground red pepper
1 tsp cumin (or to taste)
1- 8oz cream cheese, softened, cubed
Melt butter cook onion, mix all ingredients except cream cheese. Cover, cook on low 6-8 hours, place a 1/3 at time to blender or food processor (or use an immersion blender, as I did) and blend til smooth. return all to slow cooker, stir in cream cheese, cook another 30 minutes on low. Stir until smooth. Enjoy!