Butternut Squash Soup

2 tbsp. butter
1 medium onion chopped
2 lbs butternut squash peeled and cubed
2 cups water
½ tsp. dried marjoram
¼ tsp. Pepper
4 chicken bullion cubes
8 oz cream cheese
Sauté onion in butter until tender. Add all ingredients except cream cheese to crock pot. Cover and cook on high for about 4 hours or until squash is tender. Puree in batches in blender with cream cheese until smooth. Return to crock pot and heat through.