In 4 to 5 quart saucepan, combine margarine, onions, thyme and half of mace; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes.

Add turnips, potatoes and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften, about 30 minutes. Add broth and Tabasco pepper sauce and bring to a boil over high heat. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Process mixture, a portion at a time, in food processor or blender until smooth. Return to pan and heat until steaming.

Sprinkle individual servings with remaining mace.

Winter Squash: butternut, Hubbard, pumpkin or acorn.