Butternut Squash Soup

Ingredients
2 tablespoons chopped onion
1 tablespoon and 1 teaspoon margarine
2 cups peeled and cubed butternut squash
1 cup water
1-1/4 cubes chicken bouillon
1/8 teaspoon dried marjoram
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
5/8 (8 ounce) package cream cheese

Preparation
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.