Winter Squash Or Pumpkin Soup

• 1 small butternut squash, peeled, seeds removed and cut into pieces or 3 c. cooked winter squash or pumpkin
• 1 clove garlic, minced or 1/4 tsp. garlic powder
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 medium apple, sliced (optional)
• 1 small potato, peeled and sliced
• 1/2 c. fresh chopped parsley or sweet basil
• 1/4 tsp. dried oregano or thyme
• 1/4 tsp. black pepper
• 2 1/2 c. chicken broth or vegetable stock
• 3/4 c. skim or low-fat milk
• 3 c. fresh spinach, chopped (optional)
• grated cheese

1. Combine all ingredients except milk, spinach and grated cheese in a large soup pot.
2. Cover and simmer for about 25 minutes until vegetables are tender.
3. If you wish, puree in a blender, 2 cups at a time, and return blended soup to the pot.
4. Add chopped fresh spinach if you wish.
5. Add milk.
6. Cook over low heat until heated through.
7. Top individual servings with grated cheese.

butternut squash, clove garlic, onion, celery, apple, potato, fresh chopped parsley, oregano, black pepper, chicken broth, milk, fresh spinach, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429249 (may not work)