2 c. cooked butternut squash
2 c. onions, sliced
1 c. celery, chopped
1 clove garlic
Parsley to garnish
2 c. cream or milk
Salt & pepper to taste
1/2 c. butter
3 c. chicken stock
1 tbsp. summer savory

Saute onions, celery and garlic in butter. Add mashed squash and simmer 10 minutes with chicken stock after it has come to a boil. Remove from heat. Cool. Add milk or cream slowly. Season to taste and add summer savory. Serve, garnishing with parsley.