Butternut Squash Soup

3 butternut squash, cleaned, cut into quarters
1 shallot, chopped
1/2 c apple cider vinegar
2 c chicken broth
1 c water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp marjoram
1/8 tsp cayenne
1/4 pkg cream cheese

To cook the squash:  Don't try to peel them before roasting, it is much harder.  Save yourself the trouble and cook them first.  Salt and pepper and olive oil them all and place on baking sheet with one cut side down.  You should be able to fit all the quarters on one sheet unless your squash are very large.  At 350 for 1 hour, let them roast.  Remove from oven and let cool a little.  Then you will see how easy it is to peel them.  Also, be sure to scrape away the "innards" (all the seeds and stringy stuff in the hollow).  You don't want that in the soup. 

While squash is cooking, saute the shallot until soft in olive oil.

In a few batches, puree them in the blender or food processor.  Add the cooked shallot to one of the batches to get it pureed, too.  Add some olive oil if necessary to get a good baby food texture.

Transfer squash to a large saucepan.  Add all the remaining ingredients to the saucepan.  Let simmer for 20 minutes.