A neighbor once made this for a progressive dinner party, and I was hooked. It has to be dairy, because the cream cheese is what really makes it! I have found butternut squash is always great, but have used other winter squashes with equal success.
6 tablespoons chopped onion I use one medium onion and 1 stalk of celery
4 tablespoons olive oil
6 cups peeled and cubed butternut squash
3 cups water
4 teaspoons pareve chicken powder (I use Osem)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1/2 package of 8 ounce cream cheese
1. In a stock pan, saute onions and celery in olive oil until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil, then simmer for 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in the pan with a stick blender and heat through, do not boil.
I like to serve with spiced crushed pecans (can buy ready made, or make your own.)