Butternut Squash Soup

Butternut Squash Soup 6 servings

6 T chopped onion 1/2 t dried marjoram
4T margarine 1/4 t ground black pepper
3 cups peeled and cubed butternut squash 1/8t ground cayenne pepper
3 cups water 1 8 oz cream cheese
4 cubes chicken bouillon

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillion, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 min, or until squash is tender.

Puree squash and cream cheese in blender in batches until smooth. Return to sauce pan and heat through. Do Not Boil. Enjoy!!

Note:
The original recipie called for 6 cups of squash. It was almost like baby food. I like this way much better.