Butternut squash soup sounds perfect for fall, right? The soup should have been delightful — thick, buttery and creamy, not difficult to make, and healthy to boot. I suppose my heart wanted to love this soup, but my tastebuds just didn’t agree the the sweet squash flavor. Though I tried to get past the odd taste, I couldn’t do it. Jeremy and I both agreed this soup is best eaten in small amounts. However, a boatload of folks over at AllRecipes.com disagreed and this recipe has received rave reviews.

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

DIRECTIONS:
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. 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.

**I substituted minced dried onion for the real thing and included only one package of cream cheese, per others’ recommendations.