Creamy Butternut Squash Soup

INGREDIENTS
6 T chopped onion
2 T butter
6 c peeled and cubed butternut squash (i LOVE the pre-cubed packages at Walmart)
3 c water
4 cubes chicken bouillon, or 3 to 4 cups of chicken broth in place of water+bouillon
1/2 t dried marjoram
1/4 t ground black pepper
1/8 t ground cayenne pepper
1 (8 ounce) package cream cheese

DIRECTIONS
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 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth, or with an immersion blender in the pot. Return to saucepan (if removed to a blender) and heat through. Do not allow to boil.

notes: I've found that even 4ounce of cream cheese is plenty. 8 ounces makes it really rich. Or you could use plain yogurt to cream this up. And this recipe makes about 6 servings. This takes about half an hour of cooking time. So, if you have your butternut squash precut, it really doesn't take long at all to get this on the table.

-Shanda Lyman