Name: Butternut Squash Soup
Total time: 1 h
Ingredients: 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

Ingredients

Scale

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

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Instructions

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.

Keywords: soups