(You can use pie pumpkins, acorn, kabocha or butternut squash)
½ cup diced onion
1 tbsp margarine or butter
5 cups peeled, diced winter squash
¾ cups diced potatoes
2 cups water
1 cube chicken bullion
1 pinch each ginger and nutmeg
salt and pepper to taste
2 cups milk
In large saucepan, cook onions in margarine/butter. Add pumpkin, potatoes, water, ginger, nutmeg, salt and pepper. Cook 20 minutes or until pumpkin and potatoes are tender.
Remove from heat. Add milk and puree or blend until smooth.