Slice the squash in half lengthwise and remove seeds.

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

Let the squash cool and peel.

Saute onion in 1Tbsp butter.

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

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

Season with salt and pepper to taste.

Enjoy!