Butternut squash soup

1. Cut the squash into small cubes and boil with 2 cups of chicken broth.
2. Saute 1 diced onion in a teaspoon of olive oil until browned.
   
3. Once the squash is soft, run the squash and onions through a food processer until smooth.
   
4. Season with chili powder, cayenne pepper and black pepper.