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Print Friendly Recipe Recipe Information Source: Teresa Serves/Makes:4 or more Ingredients 6 tbsp (90 ml) onion, chopped 4 tbsp (60 ml) margarine 2 lbs (.9 kg). butternut squash, peeled and cubed 3 cups (700 ml) water 4 chicken bouillon cubes 1/2 tsp (2 ml) marjoram leaves 1/4 tsp (1 ml) ground black pepper 1/8 tsp (1 ml) red pepper 16 oz (448 grm). cream cheese Preparation Saute onions in margarine. Add squash, water, bouillon, marjoram, black pepper, and red pepper. Bring to boil, cook 20 minutes or until squash is tender. Puree in blender, adding cream cheese until smooth. Return to pot and heat through--Do not allow to boil. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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