Butternut Squash Soup

Sorry, no picture with this one. I lacked the foresight and camera. Next time, I promise.

Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash (I microwaved the squash first to soften it, but might skip that next time--seemed like a waste…)
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon nutmeg
1/4 teaspoon ground black pepper 
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese


Note: I made this a day ahead, so I just put it in a freezer bag and refrigerated it ‘til dinner time.

Directions:
In a large saucepan, sauté onions in butter until translucent. Add  the squash, water, bouillon, marjoram, nutmeg, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Pull Squash out with a spoon or spatula and add to blender or food processor with cream cheese. You may need to do this in batches. Once your mixture is complete, add it back to the saucepan, *and heat through.You won't need it to boil.

*At this point, rather than continue to heat the soup, I poured it into a container and refrigerated for the next day's dinner.