Butternut Squash Soup - cooking recipe

Ingredients

1 large butternut squash
1 sliced onion
1 sliced leek
1 celery stalk, chopped
16 oz. water
1 chicken bouillon cube
1/2 tsp. thyme
2 oz. cream or milk
salt
pepper
nutmeg
1 Tbsp. margarine

Preparation

Microwave on High the whole squash until soft, 8 to 10 minutes.
When cool, cut open and remove seeds and pulp.
Scoop squash away from skin; set aside.
Saute onion, leek and celery in large soup pot with margarine.
Add water, bouillon, squash, cream (or milk) and spices.
Simmer for 45 minutes.
(Squash can be substituted with pumpkin.)