Butternut Squash Soup

Ingredients:

6 tablespoons chopped onion
6 cups peeled and cubed butternut squash
four tablespoons margarine
four cubes chicken bouillon
three cups water
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
two (8 ounce) packages cream cheese

Directions:

one.In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook twenty minutes, or until squash is tender.
two.Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not permit to boil.