Secret ingredient

I've learned from my superb cooking skills (actually I should say eating skills), that cream cheese is always the "secret ingredient" to a yummy meal. When Delina gave my mom this recipe for Butternut Squash Soup, I was excited to find that indeed, cream cheese was in the soup. SO! I decided to try it out!
I began my cooking career 3 days ago with a sandwich thing with mushroom gravy. I kinda wanted to impress my boyfriend- and I hope it worked! The butternut squash on the other hand, was just for me to eat. Have you ever tried to cut squash? Ok, it's NOT easy- I had like 4 different knives going and was yelling and the stupid things and there were squash pieces flying everywhere! Later I learned that I should have actually peeled it with a potato peeler first. Maybe they should make squash-peelers, THEN I would have known. All in all it turned out lovely! The only thing was my cream cheese had those little lumps goin on - and I thinkg that was b/c my cream cheese wasn't room temp. BUT of course I didn't know that it should have been, until AFTER I was done. ok seriously, when I use recipe, EVER LITTLE DETAIL needs to be addressed. Here's the recipe and a pict-
oops! just found another piece of squash on the ground...................
Butternut Squash Soup

6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 t. dried marjoram
1/4 t. ground black pepper
1/8 t. ground cayenne pepper
1 (8 oz) package cream cheese

In a large saucepan, saute onions in butter until tener. Add squash, water, bouillon, marjoram, black pepper. Bring to boil; cook 20 min, or until squash is tender. Puree cooked squash mixture in a blender of food processor in batches until smooth. Blend in cream cheese. Return to saucepan, and heat through. Do not allow to boil.
Cayenne pepper is optional, and the leftovers are great!