Butternut Squash Soup - cooking recipe

Ingredients

1 Tbsp. margarine
1 medium onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1 medium butternut squash (about 1 1/2 lb.), peeled, seeded and cubed
4 c. low sodium chicken broth
1/2 tsp. dried marjoram
1 bay leaf
1/4 tsp. pepper
1 c. buttermilk

Preparation

In large saucepan melt margarine.
Add onion, garlic and celery.
Cook until soft, about 5 minutes.
Add squash, chicken broth, marjoram, bay leaf and pepper.
Bring to a boil, then simmer until squash is tender.
Remove bay leaf and cool soup for 5 minutes.
Whirl soup in blender or food processor for 30 seconds.
Return soup to saucepan.
Add buttermilk, reheat.
Do not boil, or it will curdle.
Ladle into cups.