1. In a dutch oven, fry up the diced bacon until crisp. Drain on paper towels. Drain out most of the bacon fat. Saute onion and celery until tender. Blend in flour. Add broth in slowly, stirring. Bring up to a boil for 2 minutes to thicken.

2. Reduce heat to medium. Stir in the squash, corn, cream, parsley, salt, pepper and bacon. Cook and stir until heated through.

(Cook the squash by roasting or steaming. Then mash as you would for mashed potatoes.)