Butternut Squash Soup

This has been a go to soup this fall/winter. It's really easy to whip up, just make sure to get the already cut and peeled butternut squash from Costco. 

• ½ cup sweet onion, chopped
• 4 tablespoons butter
• 6 cups butternut squash, peeled & cubed
• 4 cups water
• 4 teaspoons chicken bouillon
• ½ teaspoon dried marjoram
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 6 ounces cream cheese, cubed
• 6 tablespoons Parmesan cheese, shredded (for garnish)
• 6 tablespoons Croutons or crackers (for garnish)

1. In a large pot, melt butter. Add onions and saute until tender.
2. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil, cover, cook on medium-high heat for 15 minutes or until squash is tender. Remove from heat and add cream cheese.
3. Puree cooked vegetables and cream cheese with a hand blender* until smooth. Serve garnished with Parmesan and croutons.

Recipe Source: Garnish & Glaze