6 tablespoons onion, diced
4 tablespoons unsalted butter
6 cups butternut, peeled and cubed
3 cups water
2 chicken stock cubes
Stick of Philadelphia cream cheese
½ teaspoon marjoram, dried
Spinkle of cayenne pepper
¼ teaspoon pepper
1. Saute the onions in the butter until tender. Mix in the squash, water, stock cubes and seasoning. Bring to the boil and let simmer for 20 minutes.
2. Puree the squash together with the cream cheese in a blender until smooth. Pour into a saucepan, and gently simmer for 10 minutes.
Pour into soup dishes and garnish with a drizzle of fresh cream.