Butternut Squash Soup

Ingredients

• 6 tbsp chopped onion
• 4 tbsp butter or margarine
• 2 medium butternut squash, halved
• Olive Oil
• Salt and Pepper
• 2 cups chicken broth
• 1 cup apple cider
• 1/2 tsp dried marjoram
• 1/4 tsp ground black pepper
• 1/8 tsp ground cayenne pepper
• 1 (8 ounce) package cream cheese.

Directions

1. Coat the squash with olive oil, salt and pepper and roast for an hour in the oven at 350 degrees F. Cool and scoop out pulp.
2. In a large sauce pan, saute onions in butter till tender Add squash, broth, cider, marjoram, black pepper and cayenne pepper. Bring to a boil.
3. Puree with cream cheese with a hand blender or in small batches in a blender. Return to sauce pan and heat through, do not allow to boil.
4. Serve with crusty sourdough bread and a salad. Serves 6.