Butternut Squash Soup - cooking recipe

Ingredients

6 tablespoons chopped onions
4 tablespoons butter
1 butternut squash
3 cups chicken stock
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese

Preparation

Preheat the oven to 375\u00b0F Cut butternut squash in half, and roast, cut side down for 45 minutes. When done, cut into cubes. In a large saucepan, saute onions in butter until tender. Add squash, chicken stock, 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.