2 c. potatoes, peeled & cubed
1 1/2 c. winter squash, peeled & cubed
1 c. parsnips, peeled & cubed
1/2 c. chopped celery
1 clove minced garlic
2 tbsp. snipped parsley
1 tsp. dry mustard
1 tsp. lemon peel
1/8 tsp. pepper
1 (10 3/4 oz.) can condensed chicken broth
1 1/4 c. milk or light cream

In large saucepan, combine first 10 ingredients. Stir in chicken broth and bring to boil. Simmer for 20 minutes. Transfer 2 cups of vegetables to blender and beat until smooth. Return pureed vegetables to saucepan. Stir in cream. Season to taste. Serves 6 to 8.