• acorn squash
• butternut squash
• small amount of veggie broth
• a dash of kosher salt
• a light sprinkle of black pepper
• a sprinkle of nutmeg
• 2 packets Splenda (adjust to taste)
• a dash of Butter Buds

• cook squash about 1/2 to 2/3 through. Put about a quart of water in the pot, cut the acorn squash in half and take out the seeds, cut the butternut squash in half and do the same thing. Place half of each in boiling water (cover the pot) just until the centers get soft; then remove them from the water. (about 10 minutes). If you are really confused, just boil it until the center is very soft and forget the second finish cooking part. It will be easy to remove the meat from inside after the par boiling, then just follow the recipe. Don't forget to drain the excess water off the veggies before you scrape the meat out)
• after peeling, place the squash meat in a blender
• add veggie broth, kosher salt & black pepper
• add a nutmeg, 2 packets Splenda (adjust to taste)and a dash of Butter Buds
• blend until pureed and smooth
• place back on the stove over a low heat and cook until bubbling
• taste, and adjust spices to taste
• refrigerate

Can be served hot or cold but it's much better hot