Butternut Squash Soup

• 6 tbsp (90 ml) onion, chopped
• 4 tbsp (60 ml) margarine
• 2 lbs (.9 kg). butternut squash, peeled and cubed
• 3 cups (700 ml) water
• 4 chicken bouillon cubes
• 1/2 tsp (2 ml) marjoram leaves
• 1/4 tsp (1 ml) ground black pepper
• 1/8 tsp (1 ml) red pepper
• 16 oz (448 grm). cream cheese

1. Saute onions in margarine.
2. Add squash, water, bouillon, marjoram, black pepper, and red pepper.
3. Bring to boil, cook 20 minutes or until squash is tender.
4. Puree in blender, adding cream cheese until smooth.
5. Return to pot and heat through--Do not allow to boil.

onion, margarine, water, chicken bouillon cubes, marjoram leaves, ground black pepper, red pepper, cream cheese

Taken from online-cookbook.com/goto/cook/rpage/000F1A (may not work)