Squash Soup

• ​6 tablespoons chopped onion​

• 4 tablespoons Smude's Sunflower Oil

• 6 cups peeled and cubed butternut squash

• 3 cups of water

• 4 cubes chicken bouillon 

• 1/2 teaspoon dried marjoram

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon ground cayenne pepper

• 2 (8 ounce) packages cream cheese

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1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil; cook 20 minutes, or until squash is tender.

2. Puree squash and cream cheese in blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil. 

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Helpful hint: If you do not have crackers you could substitute them for Smude's Popcorn