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.