Butternut Squash Soup

Great soup to start out any winter dinner party or meal! Cinnamon and nutmeg add a nice "holiday" touch. Can easily be made ahead of time and left to simmer, while you prepare the rest of a meal.

• Ready In: 1 hr 25 mins
• Serves: 8-10

Ingredients

• 6  tablespoons  chopped onions
• 4  tablespoons butter or 4  tablespoons margarine
• 8  cups  peeled and cubed  butternut squash
• 4  cups water
• 4  chicken bouillon cubes
• 1⁄2 teaspoon dried marjoram
• 1⁄4 teaspoon ground black pepper
• 1  teaspoon ground cayenne pepper
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 2 (8 ounce) packages cream cheese

Directions

1. Saute onions (in large sauce pan) in margarine until tender.
2. Add squash, water, bouillon, marjoram, black pepper, cinnamon, nutmeg and cayenne pepper.
3. Bring to boil; cook 25 minutes, or until squash is tender.
4. Puree squash and cream cheese in a blender or food processor in batches until smooth.
5. Return to saucepan to simmer, or put in crock pot and turn to "low" or "keep warm".
6. Taste improves greatly if you let all ingredients simmer together for a while!