Butternut Squash Soup

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon

• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese
  
  
   In the large saucepan, saute onions with margarine until tender. Add lead pages, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or perhaps until squash is tender.
  Puree squash and cream cheese inside a blender or food processor with batches until smooth. Return to saucepan, and heat through. Do not let to boil.