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A hearty soup to warm you up in the winter months.
1. In a large saucepan, saute onions in margarine until tender. Add squash, chick broth, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese using a hand blender until smooth. Return to saucepan, and heat through. Do not allow to boil.
Add pumpkin seeds for garnish
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