Butternut Squash Soup

This is our FAVORITE soup! It is so easy to make and so yummy and healthy!!! I got it on allrecipes.com. I make just a few changes, sometimes... instead of peeling and cubing the squash, sometimes i roast it in the oven and mix some of the water with all the other ingredients (it's really hard to peel and cube a hard squash unless you have a good knife!), sometimes i completely omit the onion and margarine and it's still super good. It's also kind of spicy, so go easy on the cayenne if you have a tender tongue. I finally figured out that 6 cups of the cubed squash is about a 2 1/2 pounder, but it's really easy to adapt the recipe to the size of the squash. I was really skeptical the first time I tried this soup... I mean, come on, it's squash! but now WE LOVE IT!!!! I topped the soup with Parmesan Crisps... just take shredded (not grated) parmesan and put in on a greased microwave safe plate in little round piles (about 1 tbsp a piece) then microwave 1-2 minutes until they are lightly brown. YumYum! --Patrice

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
4 ounces cream cheese

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.