Butternut Squash Soup Recipe

6 tablespoons onion, chopped
4 tablespoons margarine
2 pounds butternut squash, cubed
3 cups water
4 chicken bouillon cubes
1/2 teaspoon marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper
16 ounces cream cheese

Sauti onions in margarine. Add squash, water, bouillon, marjoram, black pepper, and red pepper. Bring to boil, cook 20 minutes or until squash is tender.

Puree in blender, adding cream cheese until smooth. Return to pot and heat through. Do not allow to boil.

Makes 4 -6 servings