Butternut Squash Soup

Butternut Squash Soup by Kelly Samsom 2006

1 butternut squash (about a 4 pounder)
2 T. olive oil
1/2 cup chopped onion
5 Tbsp. butter
3 cups chicken broth
1/2 tsp. dried marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
4 oz. cream cheese

Heat oven to 400 degrees. Cut squash in half length-wise. Remove seeds. Rub olive oil all over meat of squash. Season with salt and pepper. Place on baking sheet and roast in oven for one hour or till squash is tender. Allow to cool enough to handle. Meanwhile, in a large pot, saute onion in butter till onions are translucent but not brown. Add chicken broth, and seasonings. (in case you are thinking 1/8 tsp. of cayenne pepper is too little...trust me, don't add more. It's plenty. I left it out once too, and the soup was not the same.) Remove skin from squash and discard. Add roasted squash to chicken broth. Simmer about 10 minutes. Puree soup with cream cheese in blender till mixed and smooth. (You'll have to do this in batches...and take the center thing out of the lid of your blender so the steam can escape, or it'll blow up all over your kitchen) Add everything back to pot and heat through over low heat.