Butternut Squash Soup

Can be made dairy or pareve                                                                                      Serves 4-6

2 tbsp butter or margarine	1/8 tsp pepper
1 medium onion, sliced	1 bay leaf
1 rib celery, sliced	1/8 tsp nutmeg (optional)
1 butternut squash, peeled, seeded	¼ tsp thyme
and cut into 2-inch pieces	1/8 tsp marjoram
2 tbsp flour	2 tbsp chopped parsley*
3 cups pareve chicken stock or water	Croutons

Melt butter or margarine in saucepan. Sauté onion, add celery and squash. Cook 5 minutes, stirring constantly. Remove from heat, blend in flour slowly. Add chicken stock or water slowly, stirring constantly. Add pepper, bay leaf, nutmeg, thyme and marjoram. Return to medium heat. Cover and cook until squash is tender (about 20 minutes). Remove bay leaf. Process in blender or food processor until smooth. Reheat. Garnish with chopped parsley. Serve with croutons.

*Fresh parsley requires cleaning and checking.