Winter Squash Soup
rec.food.recipes/Sabrina Nelson (1999)

1/4 cup margarine
1 medium white onion, peeled and chopped
3 or 4 cups cooked winter squash (butternut, acorn, buttercup, etc)
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1/2 tsp dried crushed red pepper (optional)
1 and 1/2 cups soup stock

Melt the margarine in a large saucepan. Stir the onion into the melted margarine. Add the salt, pepper, and red pepper (optional). Cook, covered, on medium-low heat, stirring frequently, until the onion is very brown but not burned (about 30 minutes). Add the cooked squash, and stir in the vegetable stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium heat. If the soup seems too watery, simmer, uncovered, until it is reduced. Serve hot, topped with cilantro or parsley (optional).