I've made this twice now and both times it was delicious! It has crazy high reviews on allrecipes.com, which is no surprise. This is almost the same as the recipe online with just a few tweaks.
INGREDIENTS:
1 chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash (1 squash)
3 cups water
4 tsp Better Than Bouillon chicken base
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon chili powder
1 (8 ounce) packages cream cheese
DIRECTIONS
In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and chili powder.
Bring to boil; cook 20 minutes, or until squash is tender.
Puree 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.
Serves: 4-5
