Cassie's Butternut Squash Soup

We recently had a fancy etiquette night for the Young Women at our church.  This soup was one of the courses served.  We all instantly fell in love with it.  It is creamy, has a little kick to it and the flavors are absolutely amazing!  I already made it for my family and they loved it as well.  The only addition I did was to top it with the bacon bits and chives.  You don't have to do it, but it looks pretties in the pictures. :)  Enjoy!
-1/4 cup (1/2 stick) salted butter
-1 small onion, finely chopped
-3 cups water
-4 cubes chicken boullion, crushed over the pot
-1 tsp seasoned salt
-1/4 tsp black pepper
-1/8 tsp cayenne pepper
-6 cups butternut squash, peeled and cubed
-8 oz cream cheese, at room temperature
-bacon bits, optional
-chives, optional
In a large sauce pan, melt the butter.  Add the onion and cook until tender, about 5 minutes.  Add the water, chicken boullion, salt, pepper and cayenne.  Mix well.  Add the squash and give it another good stir.  Cook, on medium-high heat, for 10 minutes or until squash is tender.  Add the cream cheese and stir.  Puree the soup by either using an immersion blender or working it in batches in a regular blender.
Ladle into bowls and top, if desired with bacon bits and chives.  Enjoy this bowl of heaven!