Butternut Squash Soup

FROM CYNDI'S KITCHEN CUPBOARD

Butternut Squash Soup 
Serves 6

This soup is so quick and easy to make, and it literally tastes like fall! I guarantee everyone will be asking you to make this again and if there's more!

Ingredients:  

• 6 tablespoons chopped onion
• 4 tablespoons butter
• 6 cups peeled and cubed butternut squash
• 32 ounces of low-sodium chicken broth
• ½ teaspoon dried marjoram
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground cayenne pepper (or less if you like less bite!)
• 8 ounce package of low-fat cream cheese
• Pumpkin seeds for garnish, optional.

Directions:

1. In a stock pot, sauté onions in butter until melted. Add squash, chicken broth, marjoram, black pepper, and cayenne pepper and bring to a 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 stockpot and heat through.  Do not allow to boil. Garnish with pumpkin seeds and serve.