Butternut Squash Soup

Ingredients

6 T chopped onion

4 T margarine

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

½ tsp dried marjoram

¼ tsp ground black pepper

⅛ tsp cayenne pepper

2 (8oz) packages cream cheese

Directions

In a large saucepan, sauté 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 boiling.