Ingredients
1 small butternut squash, peeled, seeds removed, and cut into pieces
OR 3 cups cooked winter squash or pumpkin
1 clove garlic, minced OR ¼ teaspoon garlic powder
1 onion, chopped
1 stalk celery, chopped
1 medium apple, sliced (optional)
1 small potato, peeled and sliced
½ cup fresh chopped parsley or sweet basil
¼ teaspoon dried oregano or thyme
¼ teaspoon black pepper
2 ½ cups chicken broth or vegetable stock
3/4 cup skim or low fat milk
3 cups fresh spinach, chopped (optional)
Grated Cheese
Directions
- Combine all ingredients except milk, spinach, and grated cheese in a large soup pot.
- Cover and simmer for about 25 minutes until vegetables are tender.
- If you wish, puree in a blender, 2 cups at a time, and return blended soup to the pot.
- In a separate bowl, beat the egg and oil together. Add the squash or pumpkin, the milk, and mix well.
- Add chopped fresh spinach if you wish,
