Butternut Squash Soup

By RuthLouise

Ingredients

• 1/4 cupbutter
• 2 smallonion, chopped
• 2 stalkscelery, chopped
• 2 mediumcarrot, chopped
• 4 mediumpotatoes, cubed
• 2 mediumbutternut squash - peeled, seeded, and cubed
• 2 (32 fluid ounce) containerschicken stock
• salt and freshly ground black pepper to taste

Preparation

Step 1

Melt the butter in a large pot, and cook the onion, celery, 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.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.