Butternut Squash Soup

Ingredients

-6 tablespoons chopped onion
-4 tablespoons margarine
-6 cups peeled and cubed butternut squash
-3 cups water
-4 cubes chicken bouillon
-1/2 teaspoon dried marjoram
-1/4 teaspoon ground black pepper
-1/8 teaspoon ground cayenne pepper
-2 (8 ounce) packages cream cheese

 

Directions

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.