Butternut Squash Soup a quick and easy way to prepare this dish is to cut the squash in half, place each half face down on a plate, and microwave for about 8 to 10 minutes.

Ingredients

6 tablespoons chopped onion

4 tablespoons margarine

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

2 (8 ounce) packages cream cheese

Preparation of Butternut Squash Soup

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. 

Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. 

Return to saucepan, and heat through. Do not allow to boil.