3 pounds butternut squash
4 tablespoons margarine
1/2 cup chopped yellow onion
4 cups mushroom stock (see recipe below)
Freshly ground black pepper
1/4 cup chopped fresh parsley
Cut squash into four to six large pieces. Remove the seeds and peel off the skin. Cut squash into 1-inch pieces and set aside.
In a heavy-bottomed 3- to 4-quart soup pot, melt the margarine. Add the onion and sauté for five minutes over low heat, stirring frequently until onion is barely translucent. Add the squash pieces and continue to cook, stirring occasionally, for about 15 minutes. Add mushroom stock and bring the soup to a boil; reduce heat and simmer, covered, for about 15 minutes, or until squash is very tender.
Puree soup in a food processor or blender. Return soup to pot and reheat slightly. Add salt and pepper to taste. Serve, garnished with parsley.
Makes four to six servings.