The Farmer Family Cookbook

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Ingredients

• 60.75 tbsp chopped onion
• 40.5 tbsp margarine
• 60.75 cups peeled and cubed butternut squash
• 30.375 cups water
• 40.5 cubes chicken bouillon
• .50.0625 tsp marjoram
• .250.03125 tsp ground black pepper
• .1250.015625 tsp ground cayenne pepper
• 20.25 (8 oz) pkgs cream cheese

Steps

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, margoram, 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.