Winter Squash or Pumpkin Soup

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

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,

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