Butternut Squash Soup

To make this recipe more healthy I halved the butter and used less cream cheese. I also made sure I used low fat cream cheese. I also used my whole squash which was more then 6 cups. Low sodium chicken stock could be used in place of the bouillon and water. for nutritional info go here.
This recipe makes 6, 2 cup servings. That is huge. If you half the portion and add a green salad and a whole wheat roll, this meal is not bad at all. (around 400 cal.) depending on the dressing you use on your salad. For dessert, I love cutting up 1 Granny smith apple with some warm caramel dipping sauce. (170 cal 0g fat)

Butternut Squash Soup

INGREDIENTS
* 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

1. 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.
2. 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.