Butternut Squash Soup Ii

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 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

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• 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.