Butternut Squash Soup - From Amanda

1/4 c chopped onion

4 T butter

2 butternut squash, cubed (I normally just use one)

4 c chicken broth

1/2 t marjoram

1/4 t pepper

1/8 t cayenne pepper

1 8 oz cube cream cheese

Saute onion in butter, then add squash, chicken broth, marjoram and pepper.

Bring to a boil, cook till squash is tender (abt 20 min).

Puree squash in blender, or with immersion blender and add cream cheese-blend until smooth. Return to pot and heat through, but do not boil. Garnish with sour cream.