Ingredients

• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups chicken broth
• 2 cups mashed cooked butternut squash (I use 1 large butternut squash, but acorn or hubbard would work as well)
• 2 tablespoons fresh parsley, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried savory
• 1/4 teaspoon dried rosemary, crushed
• 1/8 teaspoon pepper
• 1 cup half-and-half

Instructions

1. If you have a preferred way of cooking your squash, cook it and mash it and skip to step 6; if not, read on.

2. Cut the squash in half lengthwise and scoop out the seeds.

3. Place the squash flesh side down in a casserole dish filled with 1 inch of water.

4. Bake at 350 degrees until the squash is soft and the skin is blistered slightly (45 minutes to an hour).

5. Remove the skin and mash the squash - you need 2 cups for this recipe.

6. In a large saucepan, saute celery, onion, and garlic in butter until tender.

7. Stir in flour until blended.

8. Gradually add the broth and bring to a boil.

9. Cook and stir for 2 minutes or until thickened.

10. Reduce heat and stir in all remaining ingredients extept the half and half.

11. Simmer uncovered for 10 minutes or until heated through.

12. Use a blender or food processor to process the soup in batches until smooth.

13. Return to the pan and heat through.

14. Gradually stir in the half and half.

15. Cook 5 more minutes, stirring occasionally.