Preheat oven to 425˚.
Put squash, onion and garlic in a bowl and toss with olive oil, salt and pepper until coated. Then lay them out in a single layer on a baking sheet and roast for 30 minutes.
Place roasted veggies in a stock pot. Add 2 cups of chicken broth. Bring to a simmer over med-high heat. Stir in 1/2 brick of cream cheese until fully melted. If necessary, add more chicken broth or cream cheese to reach desired consistency. Remove from heat.
Blend with immersion blender, or put batches into blender/food processor and blend until smooth. For a chunkier soup, mash with a potato masher or back of a wooden spoon.
Season with oregano or marjoram and cayenne pepper. Serve warm.
Recipe courtesy of The Butcher Shoppe.