i made a few alterations to the recipe, using a bit less onion and adding in a little more chicken broth because i thought it was just a bit too thick.
picture from here.i also served mine with roasted pumpkin seeds on top as garnish...
butternut squash soup: serves 6-8
4 T. chopped onion
4 T. butter
6 C. squash, peeled and cubed
3 1/2 C. water
2 tsp. chicken bouillon
1/2 tsp. marjoram
1/4 tsp. pepper
1/8 tsp. cayenne
1 pkg. cream cheese, softened (could use less)
1) saute onion in butter until tender.
2) add squash, water, bouillon, marjoram, pepper and cayenne.
3) bring to a boil and cook 20 minutes, or until squash in tender. puree in blender with cream cheese and reheat through if necessary.
