Pepper Jack Squash Soup

• 1/4 cup butter
• 1 1/2 cups diced onion
• 1 tablespoon mashed garlic
• 6 cups peeled and diced into 1-inch pieces buttercup squash
• 1 (32 ounce) container chicken broth
• 1/8 teaspoon dried marjoram, or more to taste
• 1 (8 ounce) package cream cheese at room temperature, cut into pieces
• 2 cups grated Cheddar-Monterey Jack cheese blend
• 2 cups grated pepper Jack cheese
• 1 tablespoon cornstarch
• 1 cup half-and-half

1. Melt butter in a pot over medium-high heat. Add onions and garlic; saute until softened, about 6 minutes. Add squash, chicken broth, and marjoram. Reduce heat to low. Simmer soup until squash begins to soften, about 20 minutes. Stir in cream cheese until melted.
2. Pour soup into a blender and puree until smooth. Pour back into the pot.
3. Stir Cheddar cheese blend, pepper Jack cheese, and cornstarch together in a large bowl until cheese is coated. Mix into the soup and simmer until well blended, about 5 minutes. Add half-and-half; mix until smooth.

butter, onion, garlic, squash, chicken broth, marjoram, cream cheese, cheddarmonterey, grated pepper, cornstarch

Taken from www.allrecipes.com/recipe/259315/pepper-jack-squash-soup/ (may not work)