Butternut Squash Soup - cooking recipe

Ingredients

6 Tbsp. chopped onion
4 Tbsp. margarine
6 c. butternut squash, cubed
3 c. water
4 cubes chicken bouillon
1/2 tsp. dried marjoram, optional
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
16 oz. cream cheese

Preparation

Saute onions in margarine.
Add squash, water, bouillon, marjoram, black pepper and red pepper.
Bring to a boil, cook 20 minutes or until squash is tender.
Puree in a blender, adding cream cheese until smooth. Return to pot and heat through.
Do not allow to boil.
Makes 4-6 servings.