Buttercup Squash Soup

• 1 large buttercup squash, halved and seeded
• 3 tablespoons butter
• 1 yellow onion, diced
• 4 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon freshly ground black pepper, or to taste
• 1/3 teaspoon ground cayenne pepper
• 1 (8 ounce) package cream cheese, softened

1. Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.
2. Bake squash in the preheated oven until tender, about 45 minutes.
3. Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.
4. Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.
5. Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

butter, yellow onion, chicken broth, basil, marjoram, freshly ground black pepper, ground cayenne pepper, cream cheese

Taken from www.allrecipes.com/recipe/256024/buttercup-squash-soup/ (may not work)