butternut squash, diced
hot pepper sauce
1Heat olive oil over low heat and add onion and garlic; cook, stirring until tender.
2Add squash and stock, cover and simmer for 40 to 50 minutes or until the squash is very soft.
3In a food processor, process soup until its very smooth and return to pot.
4Thin with water and season.
5Pour into a tureen and garnish with pimientos.