Ingredients
2 celery ribs, chopped1 medium onion, chopped1 garlic clove, minced3 tablespoons butter3 tablespoons all-purpose flour3 cups chicken broth2 cups mashed cooked butternut, acorn or Hubbard squash2 tablespoons minced fresh parsley1/2 teaspoon salt1/4 teaspoon dried savory1/4 teaspoon dried rosemary, crushed1/8 to 1/4 teaspoon ground nutmeg1/8 teaspoon pepper1 cup half-and-half cream
Preparation
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.
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.
