2 tbsp. butter
1 med. onion, chopped (1/2 c.)
1 lg. clove garlic, minced (optional)
1 tsp. each flour, salt
1/4 tsp. pepper or to taste
1 c. chicken broth
1 1/2 lb. butternut, Hubbard or other winter squash, peeled & diced (3 c.)
1 1/2 c. milk
1/4 tsp. nutmeg or to taste

Melt butter in large heavy saucepan; cook onion and garlic until onion in translucent. Stir in flour, salt and pepper. Add broth; cook, stirring until slightly thickened. Add squash; cover and simmer about 8 minutes or until tender. Stir in milk; heat through. Season with nutmeg. Makes 4 servings.