Pumpkin/Squash Soup

Yield: 4-6 servings

1/4 cup margarine
1 medium white onion
3 or 4 cups cooked pumpkin or other squash
1/2 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon dried crushed red pepper (optional)
1 1/2 cups soup stock

Chop the onion coarsely. Melt the margarine in a large saucepan. Stir the onion into the melted margarine, add the salt, pepper, and red pepper (optional), and cook until the onion is very brown but not burned, about 30 minutes, on low to medium heat. Stir frequently and keep covered.

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 reduces. Serve hot, topped with cilantro or parsley (optional).

Note: This soup takes at least an hour and a half to prepare. The longer it simmers, the better its flavor. It can be made the day before and refrigerated or frozen. The soup should be brought to a boil in a saucepan when re-heating.