Squash Bisque - Michigan Country Lines Magazine

Ingredients

• 1/2 c. chopped onion
• 2 T. grated fresh ginger
• 1 T. olive oil
• 3 c. cooked, peeled butternut squash
• 3 c. vegetable broth
• 1 c. evaporated skim milk
• 1/8 t. nutmeg
• salt and pepper to taste