Wash the outside of the squash, remove seeds and any blemishes on the skin. Cut squash in 1 inch pieces.
Saute onions in a medium size pan in 1 cup vegetable broth for 5 minutes. Add carrots first, then squash. Add enough vegetable broth to cover vegetables. Bring mixture to a boil, reduce heat to a simmer and cover. Vegetables are tender in about 5 - 7 minutes. Remove from the heat, stir vegetables gently, add salt and pepper to taste and keep covered and warm until serving. Refrigerate and store any leftover vegetables in the broth for up to a week.
Optional addition to this dish: 1-15 oz can of garbanzo beans, rinsed and drained. Stir the garbanzo beans into the vegetables at the end of cooking time.