Roasted Butternut Squash Soup

  • 6 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 large butternut squash
  • 4 c chicken broth
  • 1/2 teaspoon dried marjoram
  • 1 T garlic
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 t fresh ginger
  • 1 (8 ounce) package reduced fat cream cheese
  1. Cut up squash into pieces.  Roast in oven 400 degrees for 30-40 minutes or until turning brown. Remove skin and cut into pieces.
  2. In a large saucepan, saute onions in margarine until tender. Add squash, chicken broth, fresh ginger, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  3. Puree squash and cream cheese with an immersion blender until smooth. Return to saucepan, and heat through. Do not allow to boil.
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