1 whole chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups chicken or vegetable stock
4 cubes chicken bouillon (if desired)
1 teaspoon nutmeg
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, stock, 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.
This is a hearty, delicious soup for the Fall and Winter – one of my favorites. I love to make the soup, freeze it, and bring it out after squash have gone out of season. If you want your soup to be a little more creamy, you can always add some fat-free half-and-half or additional cream cheese.