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.

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