|Butter||1⁄3 Cup (5.33 tbs)|
|Cooked mashed hubbard squash||3 Cup (48 tbs)|
|Chicken stock||2 1⁄4 Cup (36 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1 1⁄2 Tablespoon|
Melt butter in saucepan.
Add onion and cook gently until transparent, about 3 minutes.
Add mashed squash, chicken stock, milk, salt, pepper and celery salt.
Cover and simmer 15 minutes.
Stir in cream and parsley and bring just to boiling point (do not boil).