Butternut Squash Soup

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Pip & Ebby
Nutrition per serving    (USDA % daily values)
CAL
233
FAT
69%
CHOL
31%
SOD
15%

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Ingredients for 6 servings

½ of a small onion, chopped

4 Tablespoons butter

6 cups (2 lb) peeled and cubed butternut squash

3 cups water

4 chicken bouillon cubes

½ teaspoon dried marjoram

¼ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper

1 8-oz. package cream cheese

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