Created by lovinretirement on September 26, 2012
Step 1: Cook squash and onion in lightly salted water till squash is very tender. Drain well in wire-mesh strainer. Return to pan and puree with immersion blender, or place in regular blender to puree. Add remaining ingredients to squash in pan, heat on med/low heat just till hot, not boiling. Stir occasionally. Taste and season with salt and pepper as needed. If you like, you could serve it with a small dollop of sour cream on top in the bowl. YUM!