| | Directions | | In a large saucepan, sauté 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. |
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| Ingredients | | - |  | 6 tablespoons chopped onion |
| - | | 4 tablespoons margarine |
| - | | 6 cups peeled and cubed butternut squash (I microwave the squash till softened, it helps to peel and cut) |
| - | | 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 package cream cheese (8 oz pkg) |
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