Butternut Squash Soup

6 tbsp chopped onion

4 tbsp margarine

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

1/2 tsp dried majoram

1/4 tsp ground black pepper

1/8 tsp ground cayenne pepper

2 (8 ounce) packages cream cheese

 

In a large sauce pan saute onions in margarine until tender.  Add squash, water, bouillon, majoram, 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 sauce pan and heat through.  Do not allow to boil.