Butternut Squash Soup

My husband and I enjoy eating soups. Now that we are heading into summer I am trying a way to keep my soup eating alive. My first attempt to a lighter soup was a success! :)

The soup has cream cheese in it. The next time that I make this I am going to try to add yogurt as a replacement.

Butternut Squash Soup

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• The Ingredients:
• 6 tablespoons chopped onion
• 4 tablespoons olive oil
• 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
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• The Directions:

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.