Acorn, buttercup, butternut, hubbard and turban are all names for winter squash. You can take your pick of any of the five to make this soup. 1 c. chopped celery 1 clove garlic, minced 1/4 c. butter 3 c. chicken stock 2 c. winter squash, cooked and mashed 1 tbsp. rosemary 1 tbsp. savory 2 tbsp. chopped fresh parsley 2 c. heavy cream Salt Freshly ground pepper Freshly grated nutmeg

Saute onions, celery and garlic in 2 tablespoons butter, until golden. Add chicken stock, cooked squash, rosemary, savory and parsley. Bring to a boil; reduce heat and simmer 10 minutes. Add remaining butter. Remove from heat; add cream. Season to taste with salt, pepper and nutmeg. Serve immediately. Makes 8 to 10 servings.