Squash Soup

6 Tbsp chopped onion (we used minced onion)
4 Tbsp butter
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 tsp dried marjoram
1/4 tsp ground black pepper
1/4 tsp group cayenne pepper
2 (8oz) pkg cream cheese
(We tried it with only 1 package of cream cheese, but would rather do 2 next time to make it creamier)

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 squash is tender.
Puree the 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.