Smooth and delicious.

Winter Squash Soup

3 Tbs butter, margarine, or oil
1 medium sweet onion, peeled and finely chopped
3 cups cooked winter squash
Salt and pepper (to taste)
Crushed red pepper (optional, to taste)
3 cups unsalted vegetable broth (or as needed)

In a large soup pot, melt butter or margarine (or heat oil).
Add onion, and mix well to coat.
Cook, partly-covered, on medium-low heat, about 20 minutes, stirring frequently.
Onion should be golden. Do not let it become burned.
Add cooked squash.
Mix in vegetable broth.
Bring to a boil.
Reduce heat to medium-low.
Cover, and simmer for 30 minutes.
Add salt, pepper, and red pepper to taste.
If the soup is too thick, add more hot broth.
Serve hot.

VARIATIONS:

Sweet Potato Soup
Use cooked sweet potato instead of cooked squash.

Pumpkin Soup
Use cooked or canned pumpkin instead of cooked squash.