Jen’s Butternut Squash Soup

Yields1 Serving

Jen's Butternut Squash Soup

6 tablespoons chopped onion

4 tablespoons butter

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

1/2 8 ounce package cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20

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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Jen’s Butternut Squash Soup