I have to admit to having nothing to compare this to....the idea of squash soup never appealed to me. BUT this was so good, I can't imagine squash soup ever tasting any better. Sparky hit another one out of the park! She's going to have to make this for Thanksgiving now.
Sparky's Slammin' Squash Soup
2 T margarine or butter
1/2 cup chopped onion
2 pounds butternut squash cut into cubes
1/2 t black pepper
1/2 t cayenne pepper
4 chicken bouillion cubes
2 c water
8 ounces cubed cream cheese
Over medium heat, melt the margarine in a large skillet. Add the onion and cook until tender, stirring occasionally.
Combine the onion and all the other ingredients (except the cream cheese) in a slow cooker, mixing well. Cover and cook on low for 6-8 hours.
Place about 1/3 of the mixture at a time into the food processor; cover and blend on high speed until smooth. Put it back into the slow cooker.
Stir in the cream cheese. Cover and cook on low for 30 more minutes or until the cheese is melted. Stir with a wire whisk until it's smooth.