Butternut Squash Soup

6 cups butternut squash, peeled and cubed
1/2 small onion, chopped
4 T. butter or margarine
3 cups water
4 chicken bouillon cubes
1/2 t. dried marjoram
1/4 t. ground black pepper
1/2 t. salt
1/8 t. ground cayenne pepper (I use chili powder sometimes)
1 - 8 oz. package of cream cheese

In a large pot or saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, pepper, salt, and cayenne pepper. Bring to boil and cook for 20 minutes, or until squash is tender.

Puree squash mixture and cream cheese in a blender or food processor in batches until smooth. Return to sauce pan and heat through. Do not allow to boil. Yum!!!!!