Butternut Squash Soup with Cream Cheese

Name: Butternut Squash Soup with Cream Cheese
Total time: 55
Yield: 6
Ingredients: 4 tablespoons margarine; 6 cups peeled and cubed butternut squash; 6 tablespoons chopped onion; 3 cups water; 4 cubes chicken bouillon; 0.5 teaspoon dried marjoram; 0.25 teaspoon ground black pepper; 0.125 teaspoon ground cayenne pepper; 2 (8 ounce) packages cream cheese

Recipe by Mary from allrecipes.com

Lunch 55 Mins.

Ingredients

6 servings

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4 tablespoons margarine
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6 cups peeled and cubed butternut squash
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6 tablespoons chopped onion
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3 cups water
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4 cubes chicken bouillon

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0.5 teaspoon dried marjoram
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0.25 teaspoon ground black pepper
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0.125 teaspoon ground cayenne pepper
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2 (8 ounce) packages cream cheese

Instructions

Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.