Creamy Butternut Squash Soup
1/2 c. chopped onion
1/3 c. butter
8 c. peeled and cubed butternut squash
4 c. water
5 cubes chicken bouillon (you can substitute 4c. chicken broth)
1 t. marjoram
1/2 t. black pepper
1/8 t. cayenne pepper
1-3 packages cream cheese (varying creaminess)
1. Sauté onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender, immersion blender, or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. Enjoy!
Save seeds from the butternuts. Roast at 375 degrees with a little butter and salt for about 20 minutes or until crispy and slightly browned. Can be used as a garnish, or eaten as a snack!