Creamy Butternut Squash Soup

I had a meal idea for tonight, but when I saw this pop up in my reader, I knew I had to change plans.  This soup is much easier to make than my other favorite butternut squash soup and was SO delicious I intend to put it on a regular rotation.

*2 TBSP. butter
*1/2 c. chopped onions
*2 c. water
*4 chicken bouillon cubes (I used 4 tsp. Better than Bouillon)
*1 (2 lb.) butternut squash, peeled and cubed
*1/2 tsp. dried thyme
*1/4 tsp. coarse ground black pepper
*1/8 tsp. cayenne pepper
*8 oz. cream cheese, cubed

In a skillet on stove, saute onions in butter over medium heat until onions are translucent; remove from heat.  Combine water, bouillon, squash, thyme, and peppers in a 4 qt. slow-cooker.  Add the onions; stir.  Cover and cook on low heat for 6-8 hours.  About 40 minutes before serving, puree soup with an immersion blender or working in batches using your blender.  Return to slow-cooker, whisk in cream cheese.  Whisk occasionally over next 30 minutes to make sure it is creamy (I only used about 6 oz, and didn't think it was missing anything).  The recipe said it would serve 6, but my husband and I ate all but two small bowls for the girls.  You'll be very happy if you serve this with some warm French bread.