Butternut Squash Soup

6 T. chopped onion
4 T. margarine
6 C. peeled & cubed butternut squash
3-4 C. chicken broth
½ t. dried marjoram
¼ t. black pepper
1/8 t. cayenne pepper
2 8 oz. pkgs. cream cheese

1. In a large saucepan, saute onions in margarine until tender. Add squash, broth, marjoram, pepper, and cayenne pepper. Bring to boil; cook 20-25 minutes or until squash is tender.

2. Puree squash and cream cheese in a blender or food processor until smooth. (I have an electric smart stick hand blender that I used right in the pot.) Return to saucepan, and heat through. Do not allow to boil. Serves 6 adults.