Ingredients
sixty ablespoons chopped onion
foryt tablespoons margarine
six cups peeled and cubed butternut squash
three cups water
four cubes chicken bouillon
half teaspoon dried marjoram
quarter teaspoon ground black pepper
one eight teaspoon ground cayenne pepper
two (8 ounce) packages cream cheese
Instructions:
In a large saucepan, saute onions in margarine till tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook twenty minutes, or till squash is tender.
Add 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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