Butternut Squash Soup

1 small onion, chopped
1/4 cup butter
6 cups butternut squash (about 2 pounds), peeled and cubed
3 cups water
4 cubes chicken bouillon
1 tsp seasoned salt (season-all)
1/4 tsp ground black pepper
1/8 tsp ground cayenne pepper
a dash nutmeg
1 8oz pkg cream cheese (2 pkgs for a richer soup)

In a large saucepan, sautee onions in butter until tender. Add squash, water, bouillon and herbs. Bring to boil; cook 20 minutes, or until squash is tender. Add cream cheese. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not allow to boil.