Step 1

Slice the squash in half lengthwise and remove seeds.

Step 2

Roast squash until tender (about 1 hour) at 350 degrees.

Step 3

Let the squash cool and peel.

Step 4

Saute onion in 1Tbsp butter.

Step 5

Add the squash, cream cheese, chicken broth and cayenne pepper.

Step 6

Puree mixture and bring to a boil. Reduce heat and simmer for about 30 minutes.

Step 7

Season with salt and pepper to taste.

Step 8

Enjoy!