Winter Squash Soup

(You can use pie pumpkins, acorn, kabocha or butternut squash)
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½ cup diced onion
1 tbsp margarine or butter
5 cups peeled, diced winter squash
¾ cups diced potatoes
2 cups water
1 cube chicken bullion
1 pinch each ginger and nutmeg
salt and pepper to taste
2 cups milk

In large saucepan, cook onions in margarine/butter. Add pumpkin, potatoes, water, ginger, nutmeg, salt and pepper. Cook 20 minutes or until pumpkin and potatoes are tender.

Remove from heat. Add milk and puree or blend until smooth.

Certified Organic Vegetable CSA shares