Cream Of Winter Vegetable Soup

• 2 c. peeled, chopped potatoes (7 potatoes)
• 1 1/2 c. winter squash (butternut, acorn, banana or buttercup)
• 1 small onion, chopped
• 2 Tbsp. snipped parsley
• 1 tsp. lemon peel
• 1 (10 3/4 oz.) can condensed chicken broth
• 1 1/4 c. milk or light cream
• 1/2 c. chopped celery
• 1 clove garlic, minced
• 1 tsp. dry mustard (optional)
• sunflower nuts

1. In large saucepan, combine potatoes, squash, celery, onion, garlic, parsley, dry mustard and lemon peel.
2. Stir in chicken broth; bring to a boil.
3. Reduce heat; cover and simmer 20 minutes or until vegetables are tender.
4. Transfer about 2 cups of vegetable-broth mixture to blender container or food processor bowl.
5. Cover and process until smooth.
6. Return pureed mixture to saucepan.
7. Stir in milk or cream.
8. Heat through.
9. Season to taste. Sprinkle nuts atop each serving.
10. Makes 6 to 8 servings.

potatoes, winter, onion, parsley, lemon peel, condensed chicken broth, milk, celery, clove garlic, dry mustard, sunflower nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=225422 (may not work)