1/2 medium onion, finely chopped
4 Tbsp butter
2 medium butternut squash
2-3 cans of chicken broth (depending on how thick you like your soup)
1/2 tsp dried marjoram
1/8 tsp cayenne pepper (or more if you like a kick!)
1 package of cream cheese (8oz)
Preheat oven to 375. Start by cutting your squash in half and removing the seeds. Place cut side down on a greased baking sheet and bake for 45 minutes.
When squash is done, in a 4quart pan, melt butter and saute onions. Add spices, chicken broth, and scooped insides of squash. Heat until hot. Add cream cheese and put mixture in batches in a food processor or blender until smooth.
Serve hot, but do not boil.