Butternut Squash Soup

1 medium squash (the larger the squash, the thicker the soup)

6 tablespoons chopped onion

1 tablespoons butter

4 cups water

4 cubes chicken bouillon

1/2 tsp dried marjoram

1/4 tsp black pepper

1/8 tsp ground cayenne pepper

1 (8 ounce) package cream cheese

Directions

Cut the squash in half, seed, peel and cube. In a large saucepan, saute the onions in the butter (I actually used butter flavored cooking spray) until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil; cook 20 minutes (or until squash is tender).

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

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

(this is the original recipe modified by Terri S. to make it healthier)