In a large saucepan melt margarine or butter over medium-low heat. Add squash, carrot, onion, garlic, dried thyme, and pepper. Cover and cook for 15 to 20 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in condensed soup and milk. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Ladle into soup bowls. Garnish with thyme sprigs or sprinkle with green onion, if desired. Makes 6 side-dish servings.