Butternut Squash Soup

INGREDIENTS:

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



DIRECTIONS:

First, cut squash in half, brush lightly with oil (EVOO is fine, I use canola), and place open side down on cookie sheet. Roast for 15 mins at 450 degrees. THEN, peel and cube.

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

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.