Butternut Squash Soup

6 servings - taken strait from http://allrecipes.com/Recipe/butternut-squash-soup/detail.aspx

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 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
• 2 (8 ounce) packages 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 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.

Our changes:
We cooked the squash first to make it easier to peel and faster to cook.
We only put in 1 package of cream cheese, because it is creamy enough already!
And of course we used veggie broth instead of chicken broth!

It's pretty awesome. We've had several people ask for the recipe. I highly recommend trying this one out for thanksgiving!