1/2 c. chopped onion
2 T. grated fresh ginger
1 T. olive oil
3 c. cooked, peeled butternut squash
3 c. vegetable broth
1 c. evaporated skim milk
1/8 t. nutmeg
salt and pepper to taste

Sauté onion and ginger in olive oil, then stir in squash and broth. Cook 5 minutes, and then puree in blender. Return to saucepan and add remaining ingredients, heat until hot. Serve with hearty bread and a good salad.

Jill Justin