Creamy Butternut Squash Soup

• 6 tablespoons chopped onions
• 4 tablespoons margarine or 4 tablespoons butter
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 chicken bouillon cubes
• 12 teaspoon dried marjoram
• 14 teaspoon ground black pepper
• 18 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese, room temperature

1. In a large saucepan, saute onions in butter until tender.
2. Add squash, water, bouillon, butter, marjoram, black pepper, and cayenne pepper.
3. Bring to a boil; cook 20 minutes, or until squash is tender.
4. Puree squash and cream cheese in a blender or food processor in batches until smooth.
5. Return to saucepan and heat through.
6. Do not allow to boil.
7. I halfed squash removed seeds and placed in a 9x13 pan with water.
8. Baked 350 until tender then scraped squash out and blended.
9. I used chicken base instead of bouillon.

onions, margarine, butternut squash, water, chicken bouillon cubes, marjoram, ground black pepper, ground cayenne pepper, cream cheese

Taken from www.food.com/recipe/creamy-butternut-squash-soup-342218 (may not work)