Butternut Squash Soup

• 1 large sweet onion chopped
• 1/2 stick of butter or margarine
• 3 15 oz. cans of butternut squash (available at Trader Joe's and Harris Teeter)
• 1 container of low-sodium chicken broth
• 1 Tbsp. of fresh or dried marjoram
• 2 tsp. ground cayenne pepper
• 2 (8 oz.) packages of light Philadelphia cream cheese
• Salt to taste
• Optional garnish: light sour cream and chopped green onions or chives

1. In large soup pot, saute chopped onions in butter or margarine until tender. Add squash, chicken broth, marjoram and cayenne pepper. Bring to boil, then simmer for 20 minutes. Right before serving, add softened cream cheese to pot. Stir over low heat until blended. Do not allow to boil. Can be served with a dollop of light sour cream and chopped green onions or chives.

sweet onion, butter, butternut squash, chicken broth, marjoram, ground cayenne pepper, cream cheese, salt, light sour cream

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-50010038 (may not work)