Winter Squash Soup

• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 2 cups mashed cooked butternut, acorn or Hubbard squash
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon dried savory
• 1/4 teaspoon dried rosemary, crushed
• 1/8 to 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 cup half-and-half cream

1. In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly.
2. In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally.

celery, onion, garlic, butter, allpurpose, chicken broth, mashed cooked butternut, parsley, salt, rosemary, ground nutmeg, pepper, cream

Taken from www.tasteofhome.com/recipes/winter-squash-soup/ (may not work)