Butternut Squash Soup

1 butternut squash
6 TBS onion (chopped)
4 TBS butter
3 cups water
4 chicken bouillon cubes
1/2 tsp dried marjoram (I used parsley and thyme)
1/8 tsp ground cayenne pepper
8 oz. cream cheese
pepper to taste

Bake squash whole at 350F until soft (1 1/2 hours or so). Allow to cool so you can work with it. Sautee onions in butter until tender. Add squash, cream cheese, onions and butter, water, and all spices to a blender (You might have to do this in two batches). Puree. Place into a soup pan, heat (don't allow to boil) and serve. Great w/ sourdough bread or rolls.