Butternut Squash Soup

Ingredients
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon (or vegetable)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

Directions
In a large saucepan, saute onions in butter 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.