1 lg. brown onion
2 stalks celery with leaves
2 or 3 lg. leeks
1 1/2 to 2 1/2 lb. butternut squash
1/2 c. butter
4 bouillon cubes (chicken)
2 c. hot water
1 c. milk
Salt and pepper
Jack cheese to decorate

Melt butter in large pot (I use cholesterol-free). Chop onion, celery and leeks and saute in the butter. Peel and dice butternut squash and add to vegetables. Cook until tender. Add water, bouillon cubes, salt and pepper.

Once all is cooked tender, dissolved, remove from burner and blend in blender or processor, until texture of a puree. Put back in pot and add milk. If soup seems too thick, add more water.

To serve, pour in soup bowls and top with grated cheese (freezes magnificently).