1 Butternut squash, cooked or steamed
1/2 lb. Navy beans, cooked until soft (soaked overnight)
1 lg. onion, diced small
2 cloves garlic, minced
1 stick celery, diced small
1 c. cream
3 c. milk
4 tbsp. butter
Salt & pepper to taste
Walnuts, chopped
Parsley, chopped

Bake or steam squash. Puree in blender. Cook beans and puree in the water they were cooked in. Combine bean puree and squash. In a soup pot, sautee the onions, garlic and celery in the butter until soft. Add the puree and mix well. For further heating use a double boiler. Add milk and cream to puree and heat well. Garnish with chopped walnuts and fresh parsley.