6 c. chicken broth
1 lg. onion, chopped
1 lg. butternut squash, about 4 lb.
1 tsp. mace
1 tsp. nutmeg
Salt and pepper to taste
Sour cream, yogurt or grated cheese for garnish

Pierce the entire butternut squash with a sharp knife. Place on microwave dish, cover with paper towels and microwave on high for 20 minutes. Peel and remove seeds.

Meanwhile, place broth and onion in large, partially covered saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes. Add cooked squash and remaining ingredients and simmer for 25 minutes, uncovered. Puree in blender. Serve hot with garnish. Yield: 8 servings.

NOTE: May be frozen up to 1 month.