Butternut Squash Soup

You can use half as much cream cheese if you don’t want it too rich.”

Ingredients

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 to 4 cups of chicken broth

• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

Directions

1. In a large saucepan, saute onions in margarine until tender.
2. Add squash, chicken broth, marjoram, black pepper and cayenne pepper.
3. Bring to boil; cook 20 minutes, or until squash is tender.
4. Puree squash and cream cheese in a blender or food processor in batches until smooth.
5. Return to saucepan, and heat through. Do not allow to boil.