|Butternut squash||1 Pound|
|Butternut squash||1 Pound, peeled, seeded, and sliced (1 Small)|
|Stalk celery||1 , sliced|
|Apple||1 Medium, peeled and sliced|
|Potato||1 Small, peeled and sliced|
|Onion||1 Small, sliced|
|Carrot||1 Medium, scraped|
|Dried oregano||1⁄4 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Chicken broth||1 Can (10 oz)|
|Skim milk||3⁄4 Cup (12 tbs)|
Combine first 9 ingredients in a large Dutch oven; cover and simmer 20 to 30 minutes or until vegetables are tender.
Spoon half of vegetable mixture into container of electric blender, and process until smooth.
Repeat procedure with remaining vegetable mixture.
Return pureed mixture to Dutch oven; stir in skim milk.
Cook over low heat, stirring constantly, until mixture is thoroughly heated.