Roast butternut squash in oven. Can be roasted the day before while cooking that evenings meal in oven. In a large saucepan, saute onions in margarine until tender. Add marjoram, black pepper and cayenne pepper. Add squash, chicken stock,(I use low/sodiam Campbells ready stock in carton. 4 cups. Puree squash and liquid and cream cheese in a blender or food processor in batches until smooth. Put back in saucepan and bring to a simmer for 20 minutes stirring occasionaly or until heated through. Do not allow to boil.