- 1 chopped small onion
- 2 tablespoons margarine
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cayenne pepper
- In a large saucepan, sauté onions in margarine until tender. Add squash, water, bouillon, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash in a blender or food processor in batches until smooth. Return to saucepan, and heat through.