Butternut Squash Soup

Yield: 6 servings
Prep time: 25 mins
Cook time: 35 mins




Ingredients:

• 6 tablespoons chopped onion
• 4 tablespoons butter
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1 tblsp fresh marjoram or 1/2 teaspoon dried marjoram
  1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

Directions:

1. In a large saucepan, sauté onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
   
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.
   
   

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