Melt 2 tablespoons margarine in large pot over medium heat. Add onion and saute until just tender, about 8 minutes. Stir in 1 tablespoon margarine. Add carrots and saute until coated with margarine, about 1 minute. Stir in remaining 1 tablespoon margarine. Add squash and saute until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes.

Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly.

Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl.

Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.

Makes 6 to 8 servings.

Colorful and slightly sweet, this puree is perfect for Thanksgiving.

Bon Appetit!