Butternut Squash Soup

Ingredients

• 6 T. chopped onion
• 4 T. butter
• 6 C. peeled and cubed butternut squash
• 1 peeled and diced carrot
• 1 peeled and diced apple
• 3 C. water
• 4 cubes bouillon
• 1/2 tsp. dried marjoram
• 1/4 tsp. ground black pepper
• 1/8 tsp. ground cayenne pepper
• 8 oz. cream cheese

Instructions

1. In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to a boil; cook 20 minutes or until veggies are tender. Remove from heat. Add cream cheese and use an immersion blender to puree everything (or puree squash and cream cheese in a blender in batches) until smooth. Do not allow to boil.