As served at “Bee Local”

1 large onion, chopped

2 to 3 tablespoons butter

2 medium butternut squash, peeled and cubed

3 cups of water (or slightly more than needed to cover the squash)

3 or 4 bouillon cubes (veggie or chicken)

1/2 to 1 teaspoons marjoram or Herbes de Provence

1/4 teaspoon black pepper, to taste

1/4 teaspoon cayenne pepper, to taste

2 8-ounce packages of cream cheese or Neufchatel cheese

Saute the onion in butter.  Add squash and transfer to crockpot OR continue in large pot on stove top.  Add water to cover onions and squash.  Add remaining ingredients except for cream cheese. Cook until squash is soft.

Puree the squash mixture in the blender or with an immersion blender. Add the cream cheese in chunks and stir until smooth and hot.