Butternut Squash Soup

6 cups peeled and cubed butternut squash (1 squash)

6 tbs chopped onion (1/2 standard onion)

4 tbs butter

1@ 900mL carton of chicken stock

½ tsp dried marjoram

¼ tsp pepper

⅛  tsp cayenne pepper

1@ 8 oz packages cream cheese

In a large saucepan, sauté onions in butter until tender. Add squash, chicken stock, marjoram, pepper and cayenne. Bring to a boil; cook 20 minutes or until squash is tender.

Puree with a hand blender to remove most large chunks.

Then add cream cheese and puree until smooth.

Heat through; don’t allow soup to boil.

Note: Could substitute chicken stock with vegetable stock if wanted, plus a bit more onion.

Note: Also add a bit of water if you think your squash is more than 6 cups.