6 TBspn Chopped Onions
2 TBspn Olive Oil
1 apple cut in half
1 large butternut squash
3 cups chicken broth
1/2 tspn dried marjoram
1/4 tspn ground black pepper
1/8 tspn ground cayenne pepper
1 (8oz) package cream cheese
Roast squash whole in oven at 320 degrees for 45 min. Cut in half
and roast face down w/ olive oil, salt and pepper another 20 minutes
or until fork tender. Cut apple in half and roast for last 20 minutes.
In large saucepan, saute onion in olive oil until tender. Scoop squash
and apple out with spoon. Combine onion, cream cheese and puree in
blender, add broth majoram, black pepper and cayenne pepper.
Return to saucepan, heat through. Do not allow to boil.