Butternut squash soup

Ingredients:

6 T chopped onion

4 T butter

6 cups peeled and cubed butternut squash

3 cups chicken broth

1/2 t dried marjoram

1/2 t ground black pepper

1/8 t ground cayenne pepper

2 (8 oz) pkg cream cheese

In a large saucepan, sauté onions in butter until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil, cook 20 minutes or until squash is tender.

Purée squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not boil.