Winter Squash Or Pumpkin Soup - cooking recipe

Ingredients

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

Preparation

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.
Add chopped fresh spinach if you wish.
Add milk.
Cook over low heat until heated through.
Top individual servings with grated cheese.