Slow cooker Butternut Squash Soup

Thank you Amber for this recipe, I can't wait to try it!
Slow-Cooker Butternut Squash Soup
(BC Christmas 91)
INGREDIENTS:
2 TB butter
1 medium onion, chopped
1 butternut squash (2 lb) peeled, cubed
2 cups water
½ tsp dried marjoram leaves
¼ tsp black pepper
1/8 tsp cayenne/red pepper
2 X-Large veggie bouillon cubes
1 pkg (8 oz) cream cheese, cubed
DIRECTIONS:
In skillet, melt butter. Cook onion in butter.

In slow cooker, mix onion and remaining ingredients (except cream cheese)

Cover; cook on low 6-8 hours.

In blender, place 1/3 of the soup mix at a time. Cover; blend until smooth. Return to slow cooker.

Stir in cream cheese. Cover. Cook on low 30 min.