6 tbsp. chopped onion
4 tbsp. butter
6 c. butternut squash, cubed
3 c. water
4 cubes chicken bouillon
1/2 tsp. dried marjoram, optional
1/4 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
16 oz. cream cheese

Sauté onions in butter. Add squash, water, bouillon, marjoram, black pepper and red pepper. Bring to a boil, cook 20 minutes or until squash is tender. Puree in a blender, adding cream cheese until smooth. Return to pot and heat through. Do not allow to boil.

Makes 4-6 servings.

Three - 4 cups of chicken broth can be substituted for the water and bouillon cubes. Also works well with 8 oz. of cream cheese.