Butternut Squash Soup

By jgarifalos

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped (omit)
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste
• Herb Cream Cheese

Preparation

Step 1

Melt the butter in a large pot, and cook the onion, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, add cream cheese, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.