Butternut Squash Soup

• 6 tablespoons chopped onion
• 4 tablespoons butter
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon each coriander and curry
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 1 (8 ounce) package cream cheese

1. Directions
2. 1. In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, curry, coriander, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
3. 2. 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.

onion, butter, butternut squash, water, chicken bouillon, coriander, ground black pepper, ground cayenne pepper, cream cheese

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-51347661 (may not work)