Cut the squash into quarters and remove the seeds. Peel the squash. Oil the squash pieces. Grill for about 4 minutes per side to mark the flesh. Cool and cut into cubes. You will need 2.5 litres (10 cups) of squash.
In a saucepan, soften the onion and garlic in the butter. Add the squash and broth. Bring to a boil and simmer, uncovered, for 20 minutes.
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