Squash Soup - cooking recipe

Ingredients

1 butternut squash, peeled, seeded and diced
4 c. chicken broth
1 Tbsp. tarragon
1 Tbsp. minced parsley
1 medium onion, chopped
1 clove garlic, minced
2 Tbsp. butter
2 Tbsp. sherry
4 Tbsp. flour
celery salt to taste
salt and pepper to taste
1 c. medium cream

Preparation

Cover squash with broth.
Add tarragon and parsley and cook until tender.
Saute onions and garlic in butter.
Add sherry; cook until soft.
Add flour to onions.
Mix well.
Whisk squash mixture until smooth.
Add onion mixture to squash and stir. Simmer until mixture is slightly thickened.
Puree in blender or food processor.
Season to taste, adding the celery salt first and then the salt and pepper.
Add cream shortly before serving.