1 onion, chopped

2 cloves garlic, chopped

3 tablespoons (45 ml) butter

6 cups (1.5 litres) butternut squash cubes

1 cup (250 ml) chicken broth

Salt and pepper

In a saucepan, soften the onion and garlic in the butter. Add the squash and cook over low heat for about 5 minutes or until the squash begins to brown. Add the broth. Cover and simmer for about 20 minutes or until the squash is tender.

In the bowl of a food processor, purée the squash until smooth. Season with salt and pepper. Keep warm.

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