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Ingredients
  • 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
  • ½ teaspoon salt
  • ¼ teaspoon dried savory
  • ¼ teaspoon dried rosemary, crushed
  • ⅛ to ¼ teaspoon ground nutmeg
  • ⅛ teaspoon pepper
  • 1 cup half-and-half cream
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