1. In an eight-quart pot, sauté onion and garlic in water until soft.
2. Place chicken bones into a mesh bag and add to the pot, along with squash, sweet potato, peppers and carrots.
3. Season with salt and pepper to taste.
4. Add water to fill pot until 3/4 full. Bring to a boil, then reduce heat and simmer for one to two hours. Remove chicken bones and blend.