Ingredients

• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 6 tablespoons chopped onion
• 3 cups water
• 4 cubess chicken bouillon
• 0.5 teaspoons dried marjoram
• 0.25 teaspoons ground black pepper
• 0.13 teaspoons ground cayenne pepper
• 2 , 8 ounce

Instructions

1. 1 Melt margarine in a large saucepan over medium-low heat. Add onion and sauté until soft and translucent, about 5 minutes. Add butternut squash, water, bouillon, marjoram, black pepper, and cayenne pepper.
2. 2 Bring to a boil over medium-high heat; reduce heat and simmer until squash is tender, about 20 minutes.
3. 3 Purée squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and cook until just heated through.

Nutrition per serving