Creamy Squash Soup - by Jeff Stafford

A creamy soup featuring butternut squash, cream cheese and spices. Serves 6.

Ingredients:

• 6 tablespoons onion (diced)
• 4 tablespoons butter
• 6 cups butternut squash (peeled and cubed)
• 3 cups water
• 4 bouillon cubes (chicken)
• 1/2 teaspoon marjoram (dried)
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne
• 16 ounces packaged cream cheese

Instructions:

1. Saute the onions in the butter until tender. Mix in the squash, water, bouillon, and spices. Boil and cook for twenty minutes.
2. Puree the squash together with the cream cheese in a blender until smooth. Pour into a saucepan, and heat; don’t boil.