Butternut Squash Soup

My friend April introduced this soup to me and I crave it often. We've had some cold days recently so I bought the ingredients at the store and I can't wait to make it. The original recipe can be found here at Allrecipes.com
I am the only one in my little fam (my DH doesn't do veggies and my toddler won't even try most things and the seasoning is a little much for the baby though it is mild) who will eat this and so I do over a few days. It is heavenly. It also freezes well so you can make it and save some for later.
And here it is copied and pasted in my blog! Notes in parentheses are from me.

Ingredients

• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash ( I buy it frozen or this time of year you can buy it chopped in a baggy (Costco has had it for the last two years) to save timeOR others recommend cutting the squash in half and baking it at 350 for 40 minutes and then just scoop it out. It's a really hard squash. )
  
• 3 cups water
• 4 cubes chicken bouillon (OR instead of water and boullion use 3 cups of chicken broth (about one and a half cans))
  
• 1/2 teaspoon dried marjoram (OR use italian seasoning which has marjoram in it- I like it better)
  
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese (I think I use all of the cream cheese... I can't remember...makes it nice and thick and creamy - not brothy at all)
  

DIRECTIONS

1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.