2 c. chopped, peeled potatoes
1 1/2 c. chopped, peeled winter squash (use your favorite, butternut, acorn, banana or buttercup)
1/2 c. chopped celery
1 sm. onion, chopped
1 clove garlic, minced
2 tbsp. snipped parsley
1 tsp. dry mustard
1 tsp. finely shredded lemon peel
1/2 tsp. pepper
1 (10 3/4 oz.) can condensed chicken broth
1 1/4 c. light cream

In a large saucepan, combine the potatoes, squash, celery, onion, garlic, parsley, dry mustard, lemon peel and pepper. Stir in chicken broth. Bring to a boil. Reduce heat, cover and simmer 20 minutes until veggies are tender. Transfer mixture to food processor or blender and process until smooth. Return pureed mixture to saucepan, stir in cream. Heat through. May serve with seasoned croutons. May prepare the night before and save last step for day of consumption. Great for Thanksgiving.