Another great fall recipe...

This is the best soup. I'm making it for bunko this week.

Corn and squash soup

1 medium onion
1 celery rib, chopped
2 T. all purpose flour
1 can (14 ½ oz.) chicken broth
6 C. mashed cooked butternut squash
2 Cans cream style corn
2 C. half-and-half (I use fat free)
1 T minced fresh parsley
1 ½ t. salt
½ t. pepper
Sour cream, optional

Sauté onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt and pepper. Cook and stir until heated through. Garnish with sour cream if desired. I always double this recipe.